Pre-heat oven to 350.

In a large mixing bowl, add butter, sugar, eggs and orange rind and mix until creamy. Set aside.

Sift together flour, salt, baking powder and nutmeg. Add to wet mixture alternately with milk, beginning and ending with flour.

Chill dough for at least 2 hours.

Remove from refrigerator and roll dough out onto floured cutting board, using a sprinkling of flour where needed to keep dough from sticking to board and rolling pin.

Cut cookies with round cookie cutter.

Bake until slightly brown around the edges, about 10 minutes.

While cookies are baking, assemble the frosting. Stir together melted butter, confectioner's sugar, orange extract and moscato wine until combined. Add half and half 1 tablespoon at a time until of spreading consistency. You may or may not need all of the half and half depending on the creaminess you want to obtain.