Tricia Tomasso's mother, Jeanine Dinehart, perfected this recipe, then handed it down to Tomasso to carry on the tradition — and she's been making them for the past seven years. "My mother, who is an Italian woman, made these every Christmas and very special occasions," says Tomasso, who lives on base at Forte Meade. "This recipe is not one to be used any other times of the year (hence the eggnog)."
Preheat oven to 350 degrees. Mix sugar, egg together then fold in sour cream. Sift together flour, salt, baking soda and beat in shorting. Mix egg mixture into flour mix until blended well (It will be slightly sticky). Roll out dough on well-floured surface, cut into circles and bake for 12-15 minutes or until a light golden brown. Cool for 30 minutes before frosting. Frosting: Whip butter and whipping cream until smooth. Alternate pouring in powdered sugar and Eggnog until frosting is smooth. Add vanilla at the end and mix. Frost as desired and lightly sprinkle cinnamon over top.