On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on greased baking sheets.
Bake at 375¡ for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
In a mixing bowl, beat confectioners' sugar, nutmeg if desired and enough eggnog to achieve icing consistency. Add food coloring if desired. Spread over cooled cookies; let dry. Yield: about 4 dozen.
Servings: 48 cookies
Submitted By: Betsy
Original Source: Taste of Home
Light, soft dough. It will absorb a lot of flour without getting tough, so don't be shy about flouring your cutting surface. Nice delicate but distinct eggnog flavor.