Using a mixer, blend together the butter and sugar until creamy

Add in vanilla and rum extracts and egg and combine

In a separate bowl, combine flour, corn starch and baking soda

Slowly add in the dry ingredients into the mixer, alternating between adding flour mixture and eggnog

Batter will become very thick

Once batter is well combined, refrigerate for an hour or longer

Preheat oven to 350 F

Remove batter from refrigerator and grease a cookie sheet

In a small bowl. combine extra sugar and nutmeg and set aside

Roll dough into 1- 1 1/2 inch balls using your hands and gently flatten a little with your palms Roll each ball around in the sugar mixture to coat

Place the dough evenly spaced apart from each other on the cookie sheet and bake for 10-12 minutes

Remove cookies from oven and allow to finish cooling on a wire rack

While cookies are cooling, wisk together powdered sugar, eggnog, vanilla and nutmeg for glaze and drizzle on top of each *completely cooled* cookie

Enjoy!