1 cup butter, softened

2 cups granulated sugar

1 cup eggnog

1 teaspoon baking soda

½ teaspoon ground nutmeg

5 ½ cups unsifted flour

Eggnog Icing (below)

With a mixer, beat butter and sugar in a large bowl until fluffy.  Add eggnog, baking soda and nutmeg; mix well.  Gradually add flour; mix well.  Divide dough into fourths; chill overnight in the refrigerator or chill 2 hours in the freezer.  Preheat the oven to 375°.  On a well-floured surface, roll out dough, one-fourth at a time, to 1/8-inch thickness; cut with floured cookie cutters.  Reroll as necessary to use all dough.  Place 1 inch apart on ungreased baking sheets.  Bake for 8 to 10 minutes or until lightly browned.  Cool.  Ice and decorate as desired.

Eggnog Icing

With the mixer, beat 3 cups of sifted powdered sugar and ¼ cup softened butter in a medium bowl until well mixed.  Gradually beat in 1/3 cup eggnog until icing is smooth.