Spiced Eggnog Rum Cookies

• 3/4 cup butter, softened
• 1-1/4 cups sugar
• 1 large egg, room temperature
• 1 cup eggnog, divided
• 1-3/4 teaspoons rum extract, divided
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 3 cups confectioners' sugar
• Colored sugar or sprinkles

1. In a large bowl, cream butter and sugar until light and fluffy. 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.
2. Divide dough in half and shape each portion into a disk; cover and refrigerate until firm enough to roll, about 30 minutes.
3. Preheat oven to 375u0b0. 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 1 in. apart on parchment paper-lined
4. .
5. 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 extract and enough remaining eggnog to achieve a drizzling consistency; drizzle over cookies. Decorate as desired.

butter, sugar, egg, eggnog, rum, flour, baking powder, ground cinnamon, ground nutmeg, salt, ground ginger, ground allspice, sugar, colored sugar

Taken from www.tasteofhome.com/recipes/spiced-eggnog-rum-cookies/ (may not work)