Frosted Eggnog Cutout Cookies

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggnog and vanilla. In another bowl, whisk flour, baking soda and nutmeg; gradually beat into creamed mixture.
2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
3. Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets.
4. Bake 5-7 minutes or until lightly browned. Remove from pans to wire racks to cool completely.
5. For frosting, in a large bowl, beat butter until creamy. Beat in eggnog and vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with additional nutmeg.