Directions

1. In a medium bowl combine the flour, baking powder, cinnamon, nutmeg and salt. In a separate bowl cream together the butter and the sugar.

2. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated.

3. Add the ricotta cheese and eggnog to the sugar mixture. Mix to combine.

4. Fold in the dry ingredients, a small amounts at a time.

5. Tightly cover the dough and refrigerate overnight. Note: sometimes I don’t have time to refrigerate overnight. I improvise by putting the dough in the freezer for about 2 hours. It doesn’t seem to change the texture or consistency

When ready to bake – preheat the oven to 375F.

1. Line 2 baking sheets with parchment paper. Scoop the dough (about 1 tablespoon for each cookie) onto the baking sheets.

2. Bake 8-10 minutes, until cooked through but still pale. (Note – they go from done to burnt really quick, test with a toothpick at 8 min)

3. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.

For the glaze:

1. Combine the powdered sugar, eggnog, cinnamon and nutmeg in a small bowl and stir until smooth.

2. Spoon a small amount (about 1/2-teaspoon) onto each cooled cookie and use the back of the spoon to gently spread it out. Top with optional gold sparkles.

3. Let the glaze harden for about 2 hours.