Eggnog Sugar Cookies


3/4 c. butter, softened
1 c. granulated sugar
1 egg
1 tsp. vanilla
1/4 tsp. rum extract
2 1/2 c. all-purpose flour
1/2 tsp. baking powder and nutmeg
1/4 tsp. cinnamon
1 pinch salt
Icing Paint
In large bowl, beat butter with sugar until light and fluffy.
Beat in egg, vanilla and rum extract.
Combine flour, baking powder, nutmeg, cinnamon and salt;
with wooden spoon, stir into butter mixture in 3 additions.
Divide in half; flatten each slightly.
Wrap in plastic wrap and refrigerate for at least
1 hour or until chilled.
(Make ahead: Refrigerate for up to 1 day.)

On lightly floured surface, roll out each half
of dough to 1/4 inch thickness.
Using knife, cut out 2" rounds with
3/4 X ½" rectangle on top to resemble neck of ornament.
Place, 1 inch apart, on parchment paper-lined
or greased rimless baking sheets.

Bake in top and bottom thirds of 375F oven,
rotating and switching pans halfway through,
for about 10 mins or until golden on bottom and edges.
Let cool for 1 min on pans.
Transfer to racks; let cool completely.
Decorate with icing as desired.
(Make ahead: Store in airtight container
for up to 1 week or freeze for up to 1 month.)

Icing Paint: In bowl, whisk 4 cups icing sugar with
1/3 cup water, adding up to 2 tbsp more water
if necessary to make spreadable.
Tint with paste of liquid food colouring as desired.
Makes 1 1/2 cups.

Source: "Canadian Living - December 1999"