Shortbread: Mix 3 cups of sifted all-purpose flour, 1/2 cup of sugar, and 1 cup (that's 2 sticks) of soft butter together, either with your hands or in the electric mixer. Add 1 egg yolk and knead it in well.
Beard says: "Another traditional accompaniment to eggnog that I like very much is seedcake. It is rich, but not too sweet, and it makes better eating than gooey fruitcakes or Christmas cookies." Here are his instructions straight out of the book for making it.
Seedcake: Cream 1 cup (2 sticks) of butter with 1 cup of sugar until very light and fluffy, using an electric mixer, if you have one. Add 5 eggs, one at a time, beating well after each addition. Sift 2 cups of all-purpose flour with 1/2 teaspoon of salt and 1 teaspoon baking powder. Add the dry ingredients to the butter-sugar-egg mixture and beat for 2 minutes at low speed in the electric mixer, or by hand with a wooden spoon, giving it about 100 strokes. Add 2 tablespoons of caraway seeds and continue beating for another minute.