With a paddle attachment in your stand mixer beat the butter for 2 minutes or until light and fluffy. Add the powdered sugar, cinnamon, nutmeg, salt, and vanilla extract and mix on low speed for 1 minute, or until just combined.
Keep your mixer on low and alternate adding the flour and milk, 1/2 of each at a time. When the dough forms a ball remove it and shape it into a disc. Wrap and chill for 15 minutes.
Preheat your oven to 375°F and line a baking sheet with parchment paper. Roll chilled dough out on a lightly floured surface to ¼ inch thick. Cut with a 2 inch, lightly floured, circle cookie cutter to form 12 cookies.
Bake 1 inch apart for 10 to 12 minutes or until the edges are just starting to brown. Remove and let cool to room temperature on the baking sheet.
To decorate, melt candy melts at half power in your microwave, stirring every 30 seconds until melted, or according to the package instructions.
Set aside ¼ of the total melted candy in a small bag. Dip each cookie into the remaining chocolate and smooth with an offset spatula. Add two eyes per cookie while the candy melt is still wet.
When all the cookies are dipped, snip the corner off the bag of remaining chocolate and drizzle each cookie with horizontal lines to create mummy wrappings. Allow to dry completely before eating. Store up to 2 days in an airtight container once dry.