Step 1

Let 4 ounces cream cheese sit at room temperature until softened. Line a rimmed baking sheet with parchment paper.

Step 2

Place 1 (7.25-ounce) package butter cookies in the bowl of a food processor fitted with the blade attachment. Pulse until fine crumbs form, 30 to 35 (1-second) pulses.

Step 3

Add the cream cheese, 1 tablespoon gold or dark rum, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon. Pulse until combined and the mixture resembles a thick cookie dough, 30 to 40 seconds.

Step 4

Scoop out 1-tablespoon portions of the dough, roll them into balls, and place on the baking sheet. Freeze until firm, 15 to 20 minutes.

Step 5

Melt 1 (10-ounce) package of white vanilla-flavored candy melts according to package directions.

Step 6

Dip the truffles one at a time: Drop into the melted candy and flip with a fork to evenly coat. Using the fork, pull the truffle out of the melted candy and gently tap the fork on the side of the bowl to knock the excess melted candy back into the bowl. Return to the baking sheet. If you would like no excess candy melt at the bottom of the truffles, trace a circle around the bottom of each truffle with a toothpick.

Step 7

Sprinkle with freshly grated nutmeg and edible gold stars immediately before the coating hardens if desired. Refrigerate until the coating is set before serving, at least 30 minutes.