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Butterscotch Eggnog Stars

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
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min. + cooling
  • Makes
    about 3 dozen

Ingredients

  • 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

Directions

  • 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 from baking sheets onto wire racks to cool.
  • If icing is desired, beat confectioners' sugar, rum extract and enough eggnog to reach drizzling consistency. Drizzle over cooled cookies; sprinkle with colored sugar. Let stand until hardened.
Nutrition Facts
1 cookie: 91 calories, 4g fat (2g saturated fat), 16mg cholesterol, 67mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • RebelRebelJen
    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!

  • Curlysmurf81
    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!

  • muffinbean
    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.

  • gfso_violin2
    Dec 22, 2009

    No comment left

  • bobbeau
    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.

  • Michelle
    Dec 18, 2005

    No comment left