Double Dipped Eggnog Glazed Baked Donuts

It appears I've been on a little bit of an eggnog kick lately. 
Though I have a very good reason why, I honestly never drink it. I get so excited to see anything christmassy at the grocery store every year, that I don't care what it is, no matter if I like it or not I will buy it just for the nostalgia of the holidays.....i.e. Pumpkin spice creamer, canned pumpkin puree, gingerbread tea, eggnog and even fruit cake (okay I lied about the fruit cake, I will still not eat that) 
Even though I only like eggnog for the first 2 sips.  I don't want to see it go to waste, so why not incorporate eggnog in all my favorite recipes. 

Double Dipped Eggnog Glazed DonutsAdapted from Food.comYields: 18 Donuts
Ingredients
 1/2 cups + 2 tablespoons butter at room temp
1 1/4 cups sugar2 eggs3 cups flour4 1/2 teaspoons baking powder1/2 teaspoons salt1/2 teaspoons nutmeg1 teaspoon cinnamon1 cup milk
Directions
- Preheat oven to 350 degrees - In a electric mixer, combine the soften butter and sugar together, mix for 2-3 minutes- Add the eggs and mix until blended- In a separate bowl combine the flour, salt, baking powder, salt, nutmeg, and cinnamon- Add the dry ingredients to the wet mixture and mix until combined- Add milk to the batter and mix, the dough should start getting thick and slightly sticky- Using a donut pan, lightly grease the pan with pam or butter, spoon your batter into a pipping bag, snip a hole in the bottom and pipe the batter into each donut mold about half way full- Bake for 14 minutes or until a toothpick inserted in the middle comes out clean
Eggnog Glaze
Ingredients
1/3 cup butter4 tablespoons eggnog2 cups powdered sugar
*Double the recipe to glaze all donuts
Directions
Melt the butter in the microwave, add the powdered sugar and eggnog and mix until all the sugar is dissolved  dip you half of you cooled donuts in the glaze.  Let stand for 10 minutes and dip again. or using a large spoon, drizzle the second coating over the donuts. 

I link up to these fun parties and entered my recipe into the Shine Supper Club Holiday treat contest.