• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

EGGNOG SUGAR COOKIE DOUGH PREPARATION

• First, in your mixing bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and sea salt. Set aside.
  14.65 oz all-purpose flour, 1/2 Tbsp baking powder, 1/2 tsp sea salt, 1 tsp pumpkin pie spice
  
• Then, in the bowl of your stand mixer, with the paddle attachment on, cream the butter together with the sugar and vanilla bean paste. Start on your lowest setting and increase the speed until you reach the desired consistency. About 4 minutes. NOTE: Scrap the bowl down when necessary.
  7.95 oz butter, 7.05 oz granulated sugar, 1 tsp vanilla bean paste
  
• Add the egg and eggnog. Continue mixing on medium speed until mostly combined, it will curdle, that's normal. IMPORTANT: Do not over mix.
  1 egg, 1 Tbsp eggnog
  
• Bring back the speed to the Lowest setting and gradually add the dry ingredients. Your dough is ready once it does not stick to the sides of your bowl (about 2 minutes). NOTE: Scrap the bowl down when necessary. Set the bowl in the refrigerator while the oven is preheating.
  

ASSEMBLY

• Preheat oven to 350F/180C. NOTE: Roll your rolling pin into a bit of flour, before rolling your dough.
• Take the out of the refrigerator and transfer it onto your Roul'Pat. Roll it into a large square. I like my cookies a 1/4" | 0.60 cm thick. Cut your cookie dough using your Favorite Christmas Cookie dough cutter. NOTE: For this recipe I used my new angel cookie cutter.
  
• Place your cookies directly onto your Large Bonmat well apart.
  

BAKE!

• Bake for 8 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 7 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Eggnog Christmas Sugar Cookies are out of the oven, let them completely cool down on your Baking Sheet, while preparing the eggnog vanilla icing.

EGGNOG VANILLA ICING PREPARATION

• In a large bowl, whisk the powdered sugar. Make a well, add the vanilla bean paste, corn syrup, and eggnog. Mix until combined.
  6.35 oz powdered sugar, 1 tsp vanilla bean paste, 0.78 oz corn syrup, 1.68 oz eggnog
  
• Gently dip each cookie into the eggnog vanilla icing and set aside onto the cooling rack to allow the icing excess to drip.
  
• Let your Eggnog Christmas Sugar Cookies dry for an hour or so. Then, slide them onto a serving plate. NOTE: These cookies are best enjoyed when stored in a metal tin box. Enjoy & Happy Holidays!