Eggnog Cookie. Gradually add in the flour use a spatula to scrape down the sides. Next cream the butter and sugar together in a stand mixer until light and fluffy.
Cream butter and sugar. In a large bowl cream together the sugar and butter until it resembles a grainy paste. Add eggnog vanilla and egg yolks and beat at medium speed until smooth.
Store in an airtight container.
Preheat oven to 300 degrees. Store in an airtight container. Dough can be made 2 days in advance. Add eggs and vanilla and mix well.