Eggnog cookies

1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 cups white sugar
1/4 cup Splenda
3/4 cup butter, softened
3/4 cup eggnog
1 teaspoon vanilla extract
2 egg yolks

Preheat oven to 300 degrees F (150 degrees C). Combine flour, baking powder, cinnamon and nutmeg. Cream sugar, Splenda and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined.
Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Bake 20 to 23 minutes until bottoms turn light brown.

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