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Butterscotch Eggnog Stained Glass Cookies

From "Taste of Home"

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 hard crushed butterscotch candies
1 teaspoon rum flavoring

Cookie cutters, same shape, in 3 1/2 inch and 1 1/2 inch sizes.

Icing
1 1/2 cup powdered sugar
1/4 teaspoon rum extract
2 to 3 tablespoons eggnog

Cream butter and sugar in mixing bowl; beat in eggnog and egg.   Combine flour, baking powder, salt and nutmeg.  Gradually add to creamed mixture.  Divide into three portions and chill overnight.  On a lightly floured surface roll out one portion at a time to 1/4 inch thickness.  Cut with a floured 3 1/2 inch cutter (star, snowflake, wreath, etc.).  Cut out centers with 1 1/2 inch cutter.  Either re-roll cutout centers, or bake separately.  Line cookie sheet with aluminum foil and grease lightly or spray with baking spray.  Place large cutouts on sheet.  Fill center of cookies with one teaspoon crushed candy.  Bake at 375 degrees F. for 6 - 8 minutes or until edges are golden brown.  Cool on baking sheets for five minutes.  Slide foil with cookies onto a cooling rack.  Peel cookies from foil when cool.

Beat powdered sugar with rum extract and eggnog to achieve drizzling consistency.  Drizzle over cooled cookies and sprinkle with yellow sugar while still wet.  Let stand until hardened.

Yield: about 3 dozen
 

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