Toast pecans by placing in a single layer on a cookie sheet and baking in a 300-degree oven for 15 minutes. Watch closely to make sure the pecans don’t burn. Set aside, and allow to cool. Chop pecans into pieces.

Preheat the oven to 325 degrees.

Cream the butter, salt, cinnamon, nutmeg, and sugar with a mixer for 2 minutes, until creamy. Add the eggnog, blend for 1 minute. Blend in vanilla. Add the flour ½ cup at a time and mix until the dough starts to come together, about 3-4 minutes. Fold in the pecans. The dough will be firm.

Form 1-inch balls with a dough scoop or with your hands. Place on a parchment-lined baking sheet. Bake 12-15 minutes or until done. Check for a light brown bottom on the cookies.

Allow cookies to cool, then roll in powdered sugar.