Eggnog candy chunks (optional, but highly recommended)
5ounceswhite chocolate melting wafers(e.g., Ghirardelli White Melting Wafers)
½teaspoonground nutmeg
1teaspoonrum extract
Dough
1cupunsalted butter(2 sticks, room temperature)
1 ¼cupswhite granulated sugar
2eggs(large)
2teaspoonsrum extract
1 ½teaspoonsvanilla extract
2 ¾cupsall-purpose flour
1 ½teaspoonscream of tartar
1teaspoonsalt
½teaspoonbaking soda
Sugar mixture coating
¼cupwhite granulated sugar
1teaspoonground nutmeg
½teaspoonground cinnamon
Instructions
Eggnog candy chunks (make ahead of time, allow one hour)
Melt the white chocolate wafers slowly using a double boiler technique. Stir frequently.
Once completely melted, remove the chocolate from the heat and immediately stir in both the nutmeg and rum extract.
Quickly scoop the melted chocolate onto wax paper and spread into a bar with an even thickness of at least ¼ inch. If needed, use a second piece of wax paper on top to help you push it down and flatten it.
Allow the bar to cool completely, then cut it with a long bladed chef's knife. While firmly holding the knife handle in one hand, press down on the top side of the dull blade with your other hand. Cut into ¼ inch (or larger) chunks.
Dough
In a large mixing bowl, whip the butter till it’s pale and fluffy.
Add the white sugar and beat 1-2 minutes until smooth.
Add the eggs, rum extract, and vanilla extract, and beat another 1-2 minutes.
In a medium mixing bowl, mix together the flour, cream of tartar, salt, and baking soda.
(If using electric stand mixer, switch to paddle attachment) Gradually combine the dry contents into the large mixing bowl and stir until the dough is mixed evenly.
Add the eggnog candy chunks and stir until combined, but be careful not to overmix – you don’t want to crush the chunks into tiny bits!
Cover and refrigerate for 20-30 minutes.
Sugar mixture coating
In a small bowl, mix the white sugar, nutmeg, and cinnamon.
Use a 1 ½ Tablespoon cookie scoop to ball the dough, then roll it in the sugar mixture to thoroughly coat it.
Baking
Preheat the oven to 350°F.
Place the balls on cookie trays lined with a silicone baking mat or parchment paper, leaving room for the cookies to expand during baking. Flatten each dough ball to ½ inch.
Bake the cookies for 10-11 minutes. Move them to a wire baking rack and allow to cool.