Preheat oven to 375F.

Beat your butter. Add in both sugars and mix until sugars mixed in and smooth. Add egg, vanilla and eggnog. Beat until combined.

Sift in flour, pinch of salt, baking soda and grate your nutmeg in over a sifter.

Your batter consistency should not be to sticky or to dry.

Take pieces of the dough and roll into 1 inch balls. Set aside.

Mix 1/2 cup sugar with 1 tbsp freshly grated nutmeg. Roll balls in nutmeg sugar.

Place on parchment lined baking sheet leaving space between cookies.

Bake for 6 minutes then rotate pans.

Remove wrappers from all the chocolate kisses/balls.

Bake for 4 minutes then pull pan out and sprinkle a little candy cane dust in the center of each cookie. It's ok if some of it falls to the side.

Put pan back in oven for an addition 2 minutes and remove from oven.

Press chocolate kisses or balls into centre of each cookie. You need to work quickly as the chocolate starts to melt a little.

Remove to cooling rack. I put the cookies outside in the cold (on a table) or in the fridge to help the chocolate solidify again.

This batch makes about 30 cookies.