Eggnog Shorties

Directions

1. 1
   Sift together the flour, nutmeg and salt in a medium sized bowl.
2. 2
   In a large bowl, beat the butter and sugar with an electric mixer, until light and fluffy.
3. 3
   Beat in the egg yolks and the extracts.
4. 4
   Stir in the flour.
5. 5
   Use a melon baller to scoop out cookies to an ungreased cookie sheet.
6. 6
   Press them into a cross-hatch pattern with a wet fork.
7. 7
   Bake at 350F for 12 to 15 minutes.
8. 8
   Let cool completely before icing- cream the butter, and mix in the icing sugar and rum.
9. 9
   Spread onto the cookies with a knife.
10. 10
    Sprinkle the iced cookies with a little nutmeg.