Egg Nog Cookies

• 1 Cup Butter or margarine, softened
• 2 Cups Sugar
• 1 teaspoon Baking Soda
• 1 Cup Borden Egg Nog
• 1/2 teaspoon Ground Nutmeg
• 5 1/2 Cup Flour

Icing:

• 3 Cups Confectioners' sugar
• 1/4 Cup Butter or margarine, softened
• 1/3 Cup Borden Egg Nog

Instructions:
For the dough, beat butter and sugar until fluffy.
Add egg nog, baking soda and nutmeg, and mix well.
Gradually add flour, mixing well.
Divide dough in half, wrap in plastic and chill overnight in refrigerator or 2 hours in freezer.
Preheat oven to 375F.
On floured surface, roll out half of dough to 1/8 inch thickness. Using your floured cookie cutters cut out the desired shapes. Place 1 inch apart on ungreased baking sheets. Continue with the rest of the dough until all is used.
Bake 8 to 10 minutes or until lightly browned.
Cool and then ice* and decorate, if desired. Make sure the cookies are cooled or the icing will melt.
*Make the icing by, beating with an electric mixer, the confectioners' sugar and softened butter until well blended. Gradually beat in 1/3 cup Borden Egg Nog until icing is smooth.
If the icing is too thick add a dash more egg nog; if to thin add a bit more confectioners' sugar.