Adapted from Better Homes & Gardens

Cookie Ingredients
2 t vanilla extract
1 ¼ c butter, room temperature
1 c sugar
1 ½ t baking powder
½ t ground nutmeg (or one freshly grated nutmeg), plus more for garnish
½ t salt
1 egg
1 T eggnog
3 ¼ c all-purpose flour

Icing Ingredients
3 c powdered sugar
½ t vanilla extract
¼ c eggnog

Instructions

• In a large bowl, beat butter with an electric mixer on medium speed for about 30 seconds.
• Add sugar, baking powder, nutmeg, and salt.  Beat until combined.
• Add egg, eggnog, and vanilla.  Again beat until combined.
• Gradually add in flour.  Add only about a cup at a time to avoid a mess.
• Remove batter from bowl, divide in half, and wrap in plastic wrap.  Refrigerate for at least an hour.
• Preheat oven to 375 degrees.
• Roll out cookie dough on a floured surface to about ¼-inch thick.  Cut with your favorite cookie cutter.
• Place on an ungreased or lined cookie sheet (silpat or parchment).  They won’t spread much, so you don’t need to leave a lot of space between cookies.
• Bake for 10-12 minutes, until edges are firm and slightly browned.
• Transfer to a cooling rack, and repeat process with all dough.
• While cookies are cooling make the icing.  Combine powdered sugar, vanilla extract, and eggnog to make a thick icing.  It should be thick enough that it will not slide off the side of the cookie, but thin enough that it will settle into a smooth, clear glaze.
• Dust with nutmeg.
• If storing, place waxed paper between layers of cookies, as the icing stays slightly soft.  These freeze well, too.