EGGNOG COOKIES

1 C. butter or margarine, softened
2 C. granulated sugar
1 tsp. baking soda
1 C. commercial eggnog
1/2 tsp. ground nutmeg
5 1/2 C. flour
Eggnog Icing (optional)

In large mixing bowl, beat butter and sugar until fluffy. Add eggnog, baking soda and nutmeg; mix well. Gradually add flour; mix well. Divide dough in half; chill overnight in refrigerator or 2 hours in freezer. Preheat oven to 375ºF. On well-floured surface, roll out half of dough to 1/8-inch thickness; cut with floured cookie cutters. Place 1 inch apart on ungreased baking sheets. Bake for 8 to 10 minutes or until lightly browned. Cool. Ice and decorate if desired.

Eggnog Icing
3 C. confectioners' sugar
1/4 C. softened butter or margarine
1/3 C. commercial eggnog

In small mixer bowl, beat confectioners' sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups.