Eggnog Kringla Cookies

In a large bowl, beat the softened butter with a mixer on medium speed for about 30 seconds.
Add the sugar and beat until well combined, scraping the bowl as needed.
Beat in the baking powder, baking soda, nutmeg, salt, and cardamom (if using).
Beat in the egg, vanilla extract, and rum extract.
Add the flour and eggnog alternately, beating after each addition until the dough is thoroughly combined.
Divide the dough in half, wrap it, and chill it for 1 to 2 hours or until the dough is easy to handle.
Preheat your oven to 425°F.
On a well-floured surface, roll one portion of dough at a time into a 10x5-inch rectangle.
Cut each rectangle crosswise into twenty 5x1/2-inch strips.
Roll each strip into a 10-inch rope.
On an ungreased cookie sheet, shape each rope into a loop, crossing the rope over itself 1 1/2 inches from the ends.
Twist the rope at the crossing point and lift the ends across to the opposite edge of the loop.
Bake for 5 minutes or until the tops are very lightly browned.
Remove from the oven and cool the cookies on a wire rack.

In a small bowl, stir together the powdered sugar, dairy eggnog, and rum extract until smooth.
Stir in additional eggnog, 1/2 teaspoon at a time, until you reach the desired drizzling consistency.
Drizzle the icing over the cooled cookies.
If desired, sprinkle with additional nutmeg.