Eggnog Cookie Balls

Eggnog Cookie Balls 10 oz crunchy butter cookies** 1/2 tsp cinnamon 1/4 of a fresh nutmeg 1/4 cup eggnog Coating: 10 oz almond bark 1/4 of a fresh nutmeg **I used Keebler brands cookies. You can also use plain sugar cookies or shortbread cookies. Double boiler Scoop 1/2 Tbsp one will work Instructions Pulse butter cookies in a blender until all just crumbles. In a large mixing bowl, mix cookie crumbs, cinnamon, eggnog, and fresh grated nutmeg until completely mixed and looks like cookie dough. Use a cookie scoop to scoop out the dough and roll them into a ball. Refrigerate for at least an hour. (You can also do this overnight.) Heat up double boiler over medium heat and melt almond bark. Stir melted almond bark and fresh grated nutmeg. Turn off heat and coat each cookie ball in nutmeg almond bark. Using a fork, dip each ball into almond bark, covering it completely. Gently shake off excess coating by moving the fork up or down and gently tapping the fork on the side of the double boiler. Optional: quickly grate a little more nutmeg over the cookie balls. Store in the refrigerator.