Butterscotch Eggnog Stars Recipe
- 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
- 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.
Reviews for Butterscotch Eggnog Stars
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I have been making these cookies for seven years now. Here are a few tips: chill your dough well before rolling it out. This isn't in the directions, but it should be. If you don't, your dough won't firm up enough to roll it. Work in small batches so that your dough doesn't get too warm too fast. The optional icing is a must. If you leave it off, the cookie will not have as much of the eggnog flavor. Though these cookies are a tad difficult, people love them! They are a staple in my cookie baskets every year because they are tasty and beautiful!
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!
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.
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.