Yes, I made more sugar cookies.
Yes, I have perhaps lost my mind.
But, I have all of this extra royal icing and flood icing in my fridge... I didn't want to throw it ALL out. Plus, I got some sweet ornament cookie cutters...
So, I used the same recipe (Bake at 350's Sugar Cookie Recipe), and instead of vanilla and almond extracts, I used rum extract (1 tsp), a tiny bit of almond extract (1/4 tsp) and nutmeg (1/4 tsp). Voila - Eggnog Sugar Cookies. It's a rather subtle flavor, so if you want it to be a really eggnog-y flavor, you should use more rum extract. And heck, you could go crazy and thin the royal icing with rum to make flood icing.
I promise I won't tell. And I think it would work..