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Butterscotch Eggnog Stars Recipe

Butterscotch Eggnog Stars Recipe photo by Taste of Home

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These yellow star-shaped cookies with a "stained-glass" center are almost too pretty to eat! But they have a rich eggnog flavor that is irresistible. Although they take a little time and patience to prepare, they're worth every minute! -Cheryl Hemmer Swansea, Illinois

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Butterscotch Eggnog Stars Recipe

Prep: 25 min. + chilling Bake: 10 min.

Yield: 18 Servings

25 10 35

Ingredients

2/3 cup butter, softened
1 cup sugar
1 egg
1/4 cup eggnog
2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup crushed hard butterscotch candies
OPTIONAL ICING:
1-1/2 cups confectioners' sugar
1/4 teaspoon rum extract
2 to 3 tablespoons eggnog
Yellow colored sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. 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 one 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 center of each. Repeat with remaining dough; reroll 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 form baking sheets onto wire racks to cool.
For icing if desired, beat confectioners' sugar, rum extract and enough eggnog to achieve drizzling consistency. Drizzle over cooled cookies if desired. Sprinkle with colored sugar if desired. Let stand until hardened. Yield: about 3 dozen.

Editor's Note: This recipe was tested with commercially prepared eggnog.

Originally published as Butterscotch Eggnog Stars in Taste of Home December/January 2004, p31

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Butterscotch Eggnog Stars

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Reviewed on Dec. 19, 2012 by Curlysmurf81

Although time consuming to make, this cookie is well worth the effort! You can use any cookie cutter shape, as long as you have two (one big one small). Chilling the dough in small batches helps to keep shape during cutting. They are BEAUTIFUL on a tray of cookies, they act as "bows" on a plate of Christmas cookies!

Reviewed on Oct. 24, 2010 by muffinbean

The shape turned out great- no doubt that these were the prettiest cookies ever. But they lacked flavor, and were kind of bland. I love putting effort into baking, but only if the end result is actually there.

But if you're just looking for a pretty cookie for a platter, then these are definately it.

Reviewed on Dec. 22, 2007 by bobbeau

The dough for these cookies never became stiff enough to roll out and cut out cookies. I used it as a drop cookie after realizing that the mounds would need to be flattened by hand before baking. They're ok, but not something I would make again.