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1
Mix together dry ingredients.
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2
Cut in butter until the pieces are the size of peas.
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3
Make a well in the center.
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4
In a small bowl, beat together the egg and eggnog until well mixed.
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5
Pour the eggnog mixture into the well and stir until moistened.
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6
Cover the dough and chill for at least three hours.
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7
Preheat the oven to 375 degrees.
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8
Line a cookie sheet with foil and lightly grease.
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9
Roll out the dough on a well floured surface to quarter-inch thickness.
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10
Using cookie cutters in two sizes, cut out cookies.
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11
Cut out cookies with the large cutter first, and then cut out centers with the smaller cutter.
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12
Reroll the dough and continue to cut.
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13
Place the cookies on the foil-lined cookie sheet about one inch apart from each other.
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14
Sprinkle the crushed candies into the center of the cookies.
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15
Bake for 8-10 minutes, or until the edges are firm and lightly golden brown.
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16
Cool the cookies on the sheets for five minutes.
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17
Transfer the foil with the cookies attached to a baking rack.
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18
Once the cookies are cooled, carefully remove the foil from the bottoms of the cookies.
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19
Spread the tops with eggnog glaze and sprinkle with additional crushed candy and/or nutmeg if desired.
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20
-----EggnogGlaze-----.
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21
Mix powdered sugar, rum extract and eggnog.
