• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, nutmeg, and salt. Beat until combined, scraping bowl occasionally.
• Beat in egg, eggnog, and vanilla until combined.
• Beat in as much of the flour as you can with the mixer. Use a wooden spoon, to stir in any remaining flour.
• Cover the dough with plastic wrap and chill 1 hour or until dough is easy to handle.
• Preheat oven to 375°F.
• On a lightly floured surface, roll out 1 C dough 1/4" thick. Use your favorite cookie cutter to cut out the cookies - For these, I used a fluted round 3-inch cookie cutter.
• Place dough rounds 1 inch apart on an ungreased cookie sheet.
• Bake in the preheated oven for 7 to 9 minutes or until edges are firm and bottoms are just lightly browned. Transfer cookies to a wire rack; let cool.
• Serve as is, or top with Eggnog Frosting

Eggnog Frosting

• Beat together butter, eggnog and confectioners sugar. If you want to kick these up a notch, add the rum extract a bit at a time, tasting as you go.
• Ice the cookies as desired, sprinkling with coarse sugar and lightly dusting with ground nutmeg if desired.