Preheat your oven to 350 degrees. Line three baking sheets with parchment paper.

In the bowl of your stand mixer, beat together the butter, brown sugar, sugar, egg, eggnog and vanilla until creamy and blended well.

In a mixing bowl whisk together the flour, baking soda, baking powder, cream of tarter and nutmeg. Add the dry ingredients to the wet ingredients and mix until well blended.

Chill the dough for up to two hours. The dough will need to be firm so you can roll it into balls.

Once the dough is chilled, roll the dough into 1 inch balls and then flatten slightly with the palm of your hand.

Bake the cookies for 10 minutes at 350 degrees.

Move the cookies to a cooling rack and let them cool completely before frosting them.

For the icing, in a mixing bowl or two-cup measuring cup place the powdered sugar, eggnog and nutmeg. Whisk together until well combined.

This icing is very runny. I use a teaspoon to drizzle the icing over each cookie.

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