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1
Preheat oven to 350 F. Line two baking pans with a Silpat mat or parchment paper. Set aside.
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2
In a medium bowl, sift together flour, baking powder, cinnamon, and nutmeg. Set aside.
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3
In a large bowl, combine the butter, white sugar, and brown sugar. Using an electric hand mixer or stand mixer with paddle attachment, cream until fluffy. Add egg yolks and vanilla and stir until smooth. Pour in eggnog and beat until mixture is creamy.
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4
Slowly add flour mixture into the eggnog mixture, stirring until flour is just combined.
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5
Chill dough for at least 15 minutes, as this ensures the cookies will bake up puffy and round.
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6
Once dough is chilled, drop by heaping spoonfuls onto prepared baking pans leaving an inch or two between them. Bake for 18-20 minutes or until cookies are lightly browned but still soft.
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7
Remove from oven and let them cool on the baking sheet.
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8
When cookies have cooled, melt white chocolate in the microwave for about 2 minutes, stirring every 30 seconds so it doesn't burn.
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9
Working one cookie at a time, dip it halfway into the white chocolate and then place on a sheet of parchment paper to set. Sprinkle tops of white chocolate with nutmeg, if desired. Enjoy!
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10
Notes: It is important not to over-bake these cookies. You will want to remove them from the oven when they are still soft on top.
