Ingredients
3/4 cup butter, softened1-1/4 cups sugar1 large egg, room temperature1 cup eggnog, divided 1-3/4 teaspoons rum extract, divided3-1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon salt1/4 teaspoon ground ginger1/4 teaspoon ground allspice3 cups confectioners’ sugarColored sugar or sprinkles
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, 1/3 cup eggnog and 1 teaspoon extract. In another bowl, whisk flour, baking powder, cinnamon, nutmeg, salt, ginger and allspice; gradually beat into creamed mixture.
Divide dough in half and shape each portion into a disk; cover and refrigerate until firm enough to roll, about 30 minutes.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/4-in. star-shaped cookie cutter. Place stars 1 in. apart on parchment-lined baking sheets.
Bake until edges begin to brown, 8-10 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely. For glaze, mix confectioners’ sugar, remaining 3/4 teaspoon extract and enough remaining eggnog to achieve a drizzling consistency; drizzle over cookies. Decorate as desired.
