I followed the recipe from King Arthur Flour except I cut in half the cinnamon chips:
2 3/4 cups AP Flour
1/4 cup sugar
3/4 teaspoon salt
1 Tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 cup butter, cut into small cubes
1 cup cinnamon chips
1 large egg
1 tsp vanilla extract or 1/2 teaspoon eggnog flavor (King Arthur Flour)
3/4 cup cold eggnog
Topping: 1 Tablespoon eggnog, 2 Tablespoons sparkling white sugar or cinnamon sugar for sprinkling
In a large mixing bowl, whisk together the dry ingredients. Work the butter into the flour - I used my fingers, you could use a food processor, until the mixture is crumbly. Add and stir in the cinnamon chips. In
another bowl whisk together the egg, flavoring and eggnog. Add the liquid to the dry ingredients and stir until moistened and holds together.
Cut circle into 6-8 wedges
Enjoy them warm and fall in love . . .they can be wrapped in saran wrap when cool and stored at room temp for a few days, rewarm for a few minutes in toaster before serving.
Recipe adapted from King Arthur Flour.
Cinnamon Chips available in my baking store: