Egg Nog Cookies

Another seasonal favourite, you can make these anytime though - just substitute the eggnog with milk.

2 cups all purpose flour
1 cup sugar
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg or cardamom
2/3 cup butter
1 slightly beaten egg
1/4 cup eggnog
1/2 cup finely crushed butterscotch or rum flavoured hard candies

1 recipe Eggnog Glaze
Yellow Coloured sugar

* In a large mixing bowl stir together flour, sugar, baking powder, salt and nutmeg or cardamom.  Cut in butter till pieces are the size of small peas.  Make a well in the centre.  Combine egg and eggnog; add all at once to dry mixture.  Stir till moistened.  Cover and chill dough about 2 hours or till firm enough to handle.

* Line a cookie sheet with foil; set aside.  On a well floured surface roll dough to 1/4 inch thickness.  Using cookie cutters, cut into desired shapes, rerolling trimmings as necessary.  Cut small shaped holes inside the shapes, rerolling trimmings.  Place cookie shapes with holes in centres about 1 inch apart on the foil lined cookie sheet.  Sprinkle crushed candies into the holes.

* Bake in a 375F oven for 10 to 12 minutes or till edges are firm and light brown.  Cool on the cookie sheet for 5 minutes.  Carefully transfer the cokies on the foil to a wire rack to cool completely.
When cookies are cool, carefully peel the foil from bottoms of cookies.  Spread the cookie tops with Eggnog Glaze.  If desired, sprinkle with coloured sugar.  Makes about 24 cookies

Eggnog Glaze
In a small mixing bowl stir together 3 cups sifted powdered sugar, 1/4 tsp rum extract, and enough eggnog (2 to 3 tbsp) to make a glaze of spreading consistency.