The flavor of eggnog is always perfect during the Christmas season. Decorate these cookies with colored sugar sprinkles, or top with frosting if you prefer.

Ingredients:

Parchment paper or small amount of vegetable shortening for preparing baking sheets

Dough:

1 cup unsalted butter, room temperature

2 cups granulated sugar

1 cup commercial eggnog

5½ cups all-purpose flour, plus additional for work surface

1 teaspoon baking soda

½ teaspoon ground nutmeg

Topping:

1 large egg white, lightly beaten

Sugar sprinkles

Directions:
            Dough:

1. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggnog; stir until blended. Add flour, baking soda, and nutmeg; stir to mix.
   
   
2. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
   
   
3. Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
   
   
4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a 1/8 to 1/4 inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
   
   
5. Place cutout dough 2 inches apart on baking sheets.
   
   Topping:
6. Brush cookies with egg white using a pastry brush, and sprinkle with sugar sprinkles.
   
   Bake:  
7. Bake 8 to 10 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
   
   TheBakingPan.com
   
   Recipe Adapted from The Taste of Home Best Loved Cookies & Bars Fall 2007
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