| Eggnog Cookies
2 c flour |
 |
| Eggnog Cookies
2 c flour |
|
| Stir together the flour, sugar, baking powder, salt and nutmeg in a large bowl. Cut in butter until pieces are the size of small peas. Make a well in the center. Combine egg and eggnog in a small bowl; add all at once to dry mixture. Stir till moistened. Cover and chill dough about 2 hours or til firm enough to handle.
Line cookie sheets with foil; set aside. Roll dough out on a well-floured surface to 1/4" thickness. Cut into desired shapes using cookie cutters, rerolling trimmings as necessary. Cut out smaller holes inside the shapes. Place cookies about 1" apart on prepared cookie sheets. Sprinkle crushed candies into the holes.
Bake in a 375º oven for 10-12 minutes or till edges are firm and light brown. Remove cookie sheets from oven; let cool 5 minutes. Carefully transfer cookies, still on the foil, to wire racks to cool completely.
Carefully peel foil from bottoms of cooled cookies. Spread cookie tops with Eggnog Glaze. Sprinkle with decorative sugars as desired. Makes about 24. Eggnog Glaze: Stir together 3 c sifted powdered sugar, 1/4 tsp rum extract, and enough eggnog (2-3 Tbsp) to make a glaze of spreading consistency. Unglazed cookies may be frozen up to 6 months; thaw, then glaze before serving. |