1/3 cup white sugar
1/2 teaspoon vanilla extract
1 teaspoon butter
2 eggs
1 1/4 cups milk
1/4 cup green food coloring
1 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon ground nutmeg
1 (8 ounce) package cream cheese, softened
1/8 cup white sugar
1/4 cup evaporated milk
1 teaspoon packed light brown sugar
1/4 cup unsalted butter
1/2 cup melted butter
1 1/2 teaspoons vanilla extract
Heat oven to 375F. Grease cookie sheets.
Sift together the flour and baking powder until smooth. set aside.
In a large bowl, cream together the margarine and white sugar until fluffy. Beat in the eggs and milk. Beat in the flour mixture alternately with the brown sugar, evaporated milk, 1 teaspoon baking soda and salt, beating well after each addition.
In a small bowl, mix the cream cheese, white sugar, cocoa and brown sugar, then fold into the eggnog mixture. Stir until smooth. Pour eggnog cream mixture into prepared cookie sheets.
Bake in preheated oven for 15 to 17 minutes, or until a toothpick inserted into center of the pan comes out clean. Cool on baking sheets for 2 minutes. Remove from pan and place on wire rack. Cool completely. Repeat with remaining cookie dough. Store in refrigerator.