ICING:
3 c. confectioner's sugar
1/4 c. butter, softened
1/3 c. Borden's Egg Nog

In 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" thickness; cut with floured cookie cutters.
Place 1" apart on ungreased baking sheets.
Bake 8-10 minutes or until lightly browned.
Cool. Ice and decorate if desired.

EGG NOG ICING:
In small mixer bowl, beat confectioners' sugar
and butter until well blended.
Gradually beat in Egg Nog until icing is smooth.
(Makes about 1 1/2 cups.)

Per Serving (excluding unknown items):
7490 Calories; 237g Fat (28.3% calories from fat);
73g Protein; 1283g Carbohydrate; 19g Dietary Fiber;
621mg Cholesterol; 3622mg Sodium.
Exchanges: 34 1/2 Grain(Starch); 46 Fat;
51 Other Carbohydrates.