Iced Eggnog Cookies


1 stick (1/2 cup) butter, softened
2 cups granulated sugar
1 cup eggnog
5 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg

1/2 stick (1/4 cup) butter, softened
3 cups confectioners' sugar
1/4 cup eggnog
2 tablespoons rum or brandy
Cinnamon stick for grating (optional)


In a large bowl, cream 1 stick butter and the granulated sugar until creamy; beat in 1 cup eggnog. In another large bowl, combine flour, baking soda, and nutmeg. Gradually add flour mixture to eggnog mixture, mixing well.

Divide dough into 4 equal pieces. Place each piece on a sheet of wax paper and roll each into a log about 2 inches wide by 8 inches long. Seal wax paper tightly and refrigerate overnight.

Preheat oven to 375 degrees F. Unwrap dough logs and cut into 1/4-inch-thick slices. Place slices 1 inch apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set. Remove to a wire rack to cool.

Meanwhile, to make Icing, in a large bowl, beat 1/2 stick butter until light and fluffy. Add confectioners' sugar, 1/4 cup eggnog, and the rum; beat until smooth. Spread icing over cookies, then immediately grate a cinnamon stick on top, if desired.