Instructions

Prepare the dough:

1. In a large mixing bowl cream the butter and sugars until slightly lighter in color and "fluffy".
2. Add the eggs and vanilla/rum extract. Mix well.
3. In a smaller bowl, sift together: flour, baking powder, baking soda, cream of tartar, nutmeg, and cinnamon. Set aside.
4. Slowly mix in the dry ingredients alternating with the eggnog until combined, but don't overmix.
5. Cover bowl with plastic wrap and chill in the refrigerator for at least an hour, can be left overnight.

To bake:

1. Preheat the oven to 350 degrees.
2. Add nutmeg, cinnamon, and sugar in a small bowl and mix well.
3. Roll the dough into 1 1/2 inch balls. Then coat each ball in the sugar mixture.
4. Place on a cookie sheet covered with parchment paper or a silicone baking mat.
5. Bake 10-12 minutes. They will be light in color but not mushy to the touch. Don't over bake.
6. Cool on baking sheet for one to two minutes before transferring to a wire cooling rack.
7. Store in an airtight container or ziplock bag.