Butterscotch Eggnog Stars
Total TimePrep: 25 min. + chilling Bake: 10 min. + cooling
Makesabout 3 dozen
- 2/3 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 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, 5-7 minutes. 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 1 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 open center of each. Repeat with remaining dough, rerolling 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.
- If icing is desired, beat confectioners' sugar, rum extract and enough eggnog to achieve drizzling consistency. Drizzle over cooled cookies; sprinkle with colored sugar. Let stand until hardened.
Editor's NoteThis recipe was tested with commercially prepared eggnog.
Nutrition Facts1 cookie: 91 calories, 4g fat (2g saturated fat), 16mg cholesterol, 67mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
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!
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!
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.
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.