Butterscotch Eggnog Stars Recipe

4 4 5
Butterscotch Eggnog Stars Recipe
Butterscotch Eggnog Stars Recipe photo by Taste of Home
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Butterscotch Eggnog Stars Recipe

Read Reviews
4 4 5
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min.

Ingredients

  • 2/3 cup butter, softened
  • 1 cup sugar
  • 1/4 cup eggnog*
  • 1 egg
  • 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

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. Cool on baking sheets for 5 minutes. Carefully slide foil and cookies form baking sheets onto wire racks to cool.
For icing, 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

  • 2/3 cup butter, softened
  • 1 cup sugar
  • 1/4 cup eggnog*
  • 1 egg
  • 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
  1. 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.
  2. Bake at 375° for 6-8 minutes or until edges are golden. Cool on baking sheets for 5 minutes. Carefully slide foil and cookies form baking sheets onto wire racks to cool.
  3. For icing, 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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MY REVIEW
RebelRebelJen User ID: 7544615 66259
Reviewed Dec. 17, 2013

"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!"

MY REVIEW
Curlysmurf81 User ID: 3786422 130664
Reviewed Dec. 19, 2012

"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!"

MY REVIEW
muffinbean User ID: 4883853 137600
Reviewed Oct. 24, 2010

"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."

MY REVIEW
bobbeau User ID: 2709493 143401
Reviewed Dec. 22, 2007

"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."

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