1 cup butter or margarine, softened
2 cups granulated sugar
1 tsp. baking soda
1 cup egg nog
1/2 tsp. ground nutmeg
5 1/2 cups all-purpose flour
Eggnog icing, optional (see recipe below)
In a large mixing bowl, beat butter and sugar until fluffy. Add egg nog, 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 375º F. 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 8 to 10 minutes or until lightly browned. Cool. Ice and decorate if desired.
In a small mixer bowl, beat 3 cups confectioners’ sugar and 1/4 cup softened butter or margarine until well blended. Gradually beat in 1/3 cup egg nog until icing is smooth. (Makes about 1 1/2 cups.)
Makes 6 dozen cookies.
Date: November 12, 2002