Ingredients
1/2 cup butter, softened1 cup sugar2 large eggs2 tablespoons plus 1 teaspoon eggnog2-1/2 cups all-purpose flour1/2 teaspoon salt1/4 teaspoon baking soda1/4 teaspoon ground nutmegICING:2 cups confectioners’ sugar1/4 teaspoon ground nutmeg, optional4 to 5 tablespoons eggnogLiquid or paste food coloring, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Stir in eggnog. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 2 in. apart on greased baking sheets.
Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
In a small bowl, beat the confectioners’ sugar, nutmeg, if desired, and enough eggnog to achieve icing consistency. Add food coloring, if desired. Spread over cooled cookies; let stand until set.
