Eggnog Cutouts

Directions

1. 1
   Sift the flour, 1 teaspoon nutmeg, 1/2 teaspoon cinnamon and the salt into a large bowl.
2. 2
   Beat the butter and granulated sugar in a separate large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
3. 3
   Beat in the whole egg, egg yolk, the brandy and vanilla.
4. 4
   Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated.
5. 5
   Divide the dough in half, wrap in plastic wrap and refrigerate until firm, 1 hour.
6. 6
   Line 2 baking sheets with parchment paper.
7. 7
   Dust each piece of dough with flour and roll out between pieces of parchment to 1/4 inch thick.
8. 8
   Refrigerate 15 minutes.
9. 9
   Cut into shapes and transfer to the baking sheets.
10. 10
    Gather the scraps and refrigerate until firm; reroll once to cut out more cookies.
11. 11
    Chill the cutouts 30 minutes.
12. 12
    Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake the cookies, switching the pans halfway through, until just golden, 11 to 13 minutes.
13. 13
    Let cool 5 minutes, then transfer to racks to cool completely.
14. 14
    Make the icing: Beat the confectioners' sugar, meringue powder, the remaining 1/4 teaspoon each cinnamon and nutmeg, and 3 to 4 tablespoons water with a mixer on high speed until smooth and thick.
15. 15
    Transfer to a resealable bag and snip a small corner; pipe onto the cookies and decorate with nonpareils.
16. 16
    Let set 30 minutes.
17. 17
    Photograph by Andrew Purcell