• For the dough: In a bowl, sift together the flour, baking soda, baking powder, nutmeg and cream of tartar. Set aside. *MAKE SURE YOU GENTLY SPOON YOUR FLOUR INTO YOUR MEASURING CUP, VS SCOOPING THE FLOUR. SCOOPING CAN RESULT IN TOO MUCH FLOUR. 
• In a separate bowl, cream the butter and sugars until fluffy. Add the eggs, eggnog and vanilla or rum extract. Mix well.
• Stir in the dry ingredients. Stir until just combined.
• Cover bowl (or remove dough from bowl and wrap in plastic wrap) and chill for 1+ hours. 
• When ready to bake, Preheat the oven to 350 degrees. Form the dough into 1 inch balls. Mix nutmeg and sugar in a small bowl and roll each ball of dough through the sugar mixture to coat one side.
• Place on a greased baking sheet or a cookie sheet covered with wax paper or silicone baking mat.
• Bake 8-9 minutes. Do not overbake. Allow to cool on baking sheet for at least ten minutes before transferring to a wire cooling rack.

For Glaze

• Combine powdered sugar, eggnog and nutmeg. Stir well to combine. Drizzle over cookies and allow to set up. Glaze stays slightly soft so best not to stack cookies if glazed.