In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg and set aside.
In a separate bowl, beat together the butter and sugar until light and creamy. Add to the flour mixture and mix until combined.
In a small bowl, combine egg and eggnog; add all at once to flour mixture.Stir until moistened.
Cover and refrigerate about 2 hours or until easy to handle.
Line 3 cookie sheets with parchment paper; set aside.
On a well-floured surface, roll dough to 1/4 inch thickness.
Cut with 2-1/2 to 3-inch cookie cuter.
On the prepared cookie sheet, arrange cutouts 1 inch apart.
Cut small shapes out of cookie centers.
Fill each center with crushed candy.
Bake in a 375 degree oven for 12 - 15 minutes or until edges are firm and light brown.
Cool on cookie sheet for 5 minutes.
Carefully transfer cookies to a wire rack; cool.
Place the glaze in a small zip top bag, cut a small corner and drizzle in a back and forth motion over the cookies.