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.