Ingredients
2/3 cup butter, softened1 cup sugar1 large egg, room temperature1/4 cup eggnog2 cups all-purpose flour3/4 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon ground nutmeg1/2 cup crushed hard butterscotch candiesOPTIONAL ICING:1-1/2 cups confectioners’ sugar1/4 teaspoon rum extract2 to 3 tablespoons eggnogYellow colored sugar
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and eggnog. Combine the flour, baking powder, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half.
On a lightly floured surface, roll out 1 portion at a time to 1/4-in. thickness. Cut with a floured 3-1/2-in. star cutter. Cut out centers with a 1-1/2-in. star cutter. Line baking sheets with foil; grease foil.
Place large star cutouts on prepared baking sheets. Sprinkle 1 teaspoon candy in open center of each. Repeat with remaining dough, rerolling small cutouts if desired.
Bake at 375° for 6-8 minutes or until edges are golden brown. Cool on baking sheets for 5 minutes. Carefully slide foil and cookies from baking sheets onto wire racks to cool.
If icing is desired, beat confectioners’ sugar, rum extract and enough eggnog to reach drizzling consistency. Drizzle over cooled cookies; sprinkle with colored sugar. Let stand until hardened.
