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Eggnog Cookies

type: refrigerator, formed
makes: 2-1/2 dozen

2 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
2/3 cup butter, cold
1 egg, slightly beaten
1/4-1/2 cup eggnog
1/2 cup finely crushed butter rum or butterscotch lifesavers (about 25)
1 cup sifted powdered sugar
1/4 teaspoon rum extract
eggnog
yellow sugar crystals

Sift together flour, sugar, baking powder, nutmeg and salt.
Cut in butter until mixture resembles small peas.
Combine egg and eggnog.
Add to the flour/butter mixture.
Stir until just moistened, then cover and chill 2 hours.
Preheat oven to 375F.
Line a cookie sheet with parchment.
Roll dough into walnut sized balls and place on cookie sheet about 2 inches apart.
Flatten slightly.
With your thumb make a depression in the center of the cookie.
Fill center with crushed candies.
Bake 10-12 minutes.
Cool on sheet 5 minutes then transfer the cookies on the parchment to wire rack to cool completely.
When cool peel cookies off the parchment.
Whisk together powdered sugar, rum extract and enough to make a glaze.
Brush onto cookies.
Sprinkle with colored sugar crystals.

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