• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter brown sugar, molasses, and vanilla on medium-high speed until light and fluffy, 3-5 minutes.
• In a separate large bowl, whisk together flour, cinnamon, ginger, all-spice, nutmeg, and salt.
• With mixer running on low speed, slowly add flour mixture to butter mixture and beat to just blend, taking care not to over-mix.
• Divide dough in half and place each half on a large piece of plastic wrap. Fold plastic wrap over dough to completely cover and use your hands to roll the dough into a smooth log, about 2" in diameter. Repeat with second half of dough and then place in fridge to chill until firm, about 2 hours.
• Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper. In a small bowl, mix together ⅓ cup crushed pecans and decorative sugar. Taking one dough log out of the fridge at a time, brush the outside of each log with egg wash and roll in pecan/sugar mixture.
• Slice each log into ½"-thick rounds and arrange on prepared baking sheet about 1" apart. Bake for 11-13 minutes, until edges are just beginning to turn golden. Let cool slightly on pan before moving to wire racks to cool completely before icing.
• Dip cooled cookies in eggnog icing and sprinkle on remaining crushed pecans. Let icing harden before serving.

Eggnog Icing

• In a small bowl, whisk together confectioners' sugar, 3 tablespoon eggnog, and nutmeg. If icing is too thick, add another tablespoon eggnog, a little bit at a time.