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In a mixer, beat together the butter and sugar until it's light and fluffy.
Then add the eggnog, and mix well.
In a separate bowl, whisk together the flour, baking soda and nutmeg.
Add the flour mixture gradually to the butter mixture and mix well.
Shape the dough into 4 balls of dough, then roll the dough out into 8 inch long logs.
Wrap each log in parchment paper and refrigerate for at least 2 hours or overnight.
When it's time to bake the cookies, preheat the oven to 375 degrees F.
Then remove the parchment paper and slice the dough into ¼ inch pieces.
Place the cookies onto a parchment paper lined cookie sheet and bake for 8-10 minutes.
After the cookies have finished baking, place them on a wire rack and let them cool completely.
In a mixer, beat the butter until it is light and fluffy.
Add the icing sugar and eggnog, and mix until smooth.
Ice each cookie once they have cooled completely.
Optional: Sprinkle with a teeny bit of nutmeg on the cookies for a garnish.