EGGNOG COOKIES
1 cup butter or margarine,
softened
2 cups granulated sugar
1 teaspoon baking soda
1 cup commercial eggnog
1/2 teaspoon ground nutmeg
5-1/2 cups 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 375 degrees
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 for 8 to 10 minutes or until lightly browned. Cool. Ice and
decorate if desired.
Eggnog Icing
3 cups confectioners' sugar
1/4 cup softened butter or margarine
1/3 cup 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
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