Eggnog Snickerdoodle Thumbprint Cookies (Print Version)

# Ingredients:

01 - 4 ounces (1 stick) unsalted butter, room temperature.
02 - 1/2 cup light brown sugar, packed.
03 - 1/4 cup granulated sugar.
04 - 1 medium egg (50g), room temperature.
05 - 1 teaspoon vanilla extract.
06 - 245 grams (2 cups) all-purpose flour.
07 - 1/4 teaspoon kosher salt.
08 - 1/4 teaspoon baking soda.
09 - 1/2 teaspoon cream of tartar.
10 - 1/3 cup sugar mixed with 2 tablespoons cinnamon (for rolling).
11 - 4 ounces white chocolate, chopped.
12 - 2 tablespoons eggnog.
13 - 1 tablespoon dark rum or 1/4 teaspoon rum extract (optional).
14 - 1/4 teaspoon freshly grated nutmeg.

# Instructions:

01 - Heat oven to 350°F.
02 - Cream butter and sugars until fluffy. Add egg and vanilla, mix until combined.
03 - Mix in flour, baking soda, cream of tartar, and salt until thick dough forms.
04 - Roll 1 tablespoon dough balls in cinnamon sugar. Press centers with thumb or spoon.
05 - Bake 7 minutes. Re-press centers if needed while warm.
06 - Microwave white chocolate with eggnog and rum until melted. Add nutmeg.
07 - Fill cookie centers with ganache. Top with fresh nutmeg. Let set.

# Notes:

01 - Use medium egg for correct moisture.
02 - Regular butter works best, not European style.
03 - Weighing flour recommended for accuracy.

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