Eggnog Snickerdoodle Thumbprints (Print Version)

# Ingredients:

01 - 4 ounces (1 stick) unsalted butter, room temperature.
02 - 1/2 cup light brown sugar, packed.
03 - 1/4 cup white granulated sugar.
04 - 1 medium egg (50g), room temperature.
05 - 1 teaspoon vanilla extract.
06 - 245 grams (1 3/4 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 light and fluffy in stand mixer.
03 - Beat in egg and vanilla until creamy.
04 - Mix in flour, baking soda, cream of tartar, and salt until thick dough forms.
05 - Form 1-tablespoon (15g) balls, roll in cinnamon sugar, make thumbprint indentation.
06 - Bake 7 minutes, press centers again if needed while warm.
07 - Microwave white chocolate, eggnog, and optional rum in intervals until melted, add nutmeg.
08 - Add 1/2 teaspoon ganache to each cookie, top with fresh nutmeg.

# Notes:

01 - Weighing flour ensures best results.
02 - Ganache sets at room temperature.
03 - Rum is optional in filling.

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