Method:
- In a large mixing bowl, beat butter and sugar until fluffy.
- Add egg nog, 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�. 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 8 to 10 minutes or until lightly
browned. Cool. Ice and decorate if desired.
*Egg nog icing:
In a small mixer bowl, beat 3 cups confectioners’ sugar and 1/4 cup softened butter
or margarine until well blended. Gradually beat in 1/3 cup egg nog until icing is smooth.
(Makes about 1 1/2 cups.)
Makes 6 dozens
Preparation time: 25 minutes |
