• Place your Flower Tray on the top of your Medium Perforated Baking Sheet. Set aside

EGGNOG COOKIE DOUGH PREPARATION

• First, in your mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg and sea salt. Set aside.
  11.11 oz all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, 1/8 tsp sea salt, 1/8 tsp ground nutmeg
• Then, in the bowl of your stand mixer, with the paddle attachment on, cream the butter together with the sugar. Start on your lowest setting and increase the speed until you reach the desired consistency. About 3 minutes. Scrap the bowl down when necessary.
  6 oz butter, 7.05 oz sugar
• Add the eggnog, egg yolks and vanilla bean paste. Stir on your lowest setting until mostly combined, it will curdle, that's normal. IMPORTANT: Do not over mix.
  4.41 oz eggnog, 2 egg yolks, 1 tsp vanilla bean paste
• Gradually add the dry ingredients. Stir on low until just combined. IMPORTANT: Do not over mix.
  

ASSEMBLY

• Preheat oven to 350F/180C.
• Scoop about 3 tablespoons of dough pressing down with the flat bottom of a glass previously brushed with a neutral oil. You should get a width of about 1/2" / 1.5 cm directly in your Flower Tray.
  

BAKE!

• Bake for 10 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 9 minutes). It is ready when they have lightly puffed up, don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Cinnamon Eggnog Cookies are out of the oven, let them completely cool down as is in your Flower Tray, while preparing the eggnog icing.

EGGNOG ICING PREPARATION

• In a small bowl, whisk together powdered sugar, eggnog and ground cinnamon.
  2.12 oz powdered sugar, 0.71 oz eggnog, 1/4 tsp ground cinnamon
  
• Using a spoon, drizzle the icing on top of your cookies. Let them dry for about an hour. Then, slide them onto a serving plate. Enjoy & Bon Appétit!
  
• N.B. Storage is best when placed in a metal box.