Eggnog Cutout Cookies

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 2 tablespoons plus 1 teaspoon eggnog
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 2 cups confectioners' sugar
• 1/4 teaspoon ground nutmeg, optional
• 4 to 5 tablespoons eggnog
• Liquid or paste food coloring, optional

1. 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.
2. 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
3. .
4. Bake at 375u0b0 for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
5. 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.

butter, sugar, eggs, eggnog, flour, salt, baking soda, ground nutmeg, sugar, ground nutmeg, eggnog, liquid

Taken from www.tasteofhome.com/recipes/eggnog-cutout-cookies/ (may not work)