Eggnog Cookies
Source of Recipe
unknown
List of Ingredients
2 cups all-purpose flour
1 cup sugar
3/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg or cardamom
2/3 cup margarine or butter
1 slightly beaten egg
1/4 cup eggnog
1/2 cup finely crushed butterscotch or butter rum-flavored hard candies (about 25 1" candies)
1 recipe Eggnog Glaze
Yellow colored sugar (optional)
Recipe
In a large mixing bowl stir together flour, sugar, baking powder, salt, and nutmeg or cardamom. Cut in margarine or butter till pieces are the size of small peas. Make a well in the center. Combine egg and eggnog; add all at once to dry mixture. Stir till moistened. Cover and chill dough about 2 hours or till firm enough to handle.
Line a cookie sheet with foil; set aside. On a well-floured surface roll dough to 1/4" thickness. Using cookie cutters, cut into desired shapes, [the photograph accompanying the recipe shows round shapes] rerolling trimmings as necessary. Cut smaller shaped holes inside the shapes, rerolling trimmings. Place cookie shapes with holes in centers about 1" apart on the foil-lined cookie sheet. Sprinkle crushed candies into the holes.
Bake in a 375-degree oven for 10 to 12 minutes or till edges are firm and light brown. Cool on the cookie sheet for 5 minutes. Carefully
transfer the cookies on the foil to a wire rack to cool completely.
When cookies are cool, carefully peel the foil from bottoms of cookies. Spread the cookie tops with Eggnog Glaze. If desired, sprinkle with colored sugar. [The photo shows yellow sugar.] Makes about 24 cookies.
Eggnog Glaze: In a small mixing bowl stir together 3 cups sifted powdered sugar, 1/4 teaspoon rum extract, and enough eggnog (2-3
tablespoons) to make a glaze of spreading consistency.
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