Start by greasing the mini muffin pan cups very well with shortening.

Mix together granulated sugar, cinnamon and nutmeg in a small bowl.

Scoop one tablespoon of the dough, roll it into a ball and coat it with a mixture of sugar, cinnamon and nutmeg.

Place the balls in the pan and use a small spoon (or your thumb) to make an indentation on each one.

Bake at 375 degrees for 12-14 minutes.

Allow the cookie cups to cool completely in the pan.

Gently remove the cups. If you are having a hard time, use a knife to gently lift the edges.

Bring the eggnog to a boil and pour it over the white chocolate chips.

Allow it to sit for 3 minutes and then stir until the ganache is smooth and creamy.

Fill the cookie cups with the eggnog ganache.

Melt vanilla almond bark. Pipe small, backward “c” shapes on parchment paper.

Allow the shaped to harden and then attach the handles with melted almond bark.