2 c. flour
1 c. sugar
3/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg
2/3 c. butter
1 slightly beaten egg
1/4 c. eggnog
1/2 c. finely crushed butterscotch hard candies

In large mixing bowl stir together flour, sugar, baking powder, salt and nutmeg. Cut in butter until pieces are the size of small peas. Make a well in the center. Combine egg and eggnog; add all at once to dry mixture. Stir until moistened. Cover and chill dough about 2 hours or firm enough to handle.

Line a cookie sheet with foil and set aside. On a well-floured surface roll dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Cut smaller shaped holes inside the shapes. Place cookie shapes 1 inch apart on foil-lined cookie sheet.

Sprinkle crushed candies into holes. Bake in 375 degree oven for 10-12 minutes. Cool before removing. When cool, cover with Eggnog Glaze.

EGGNOG GLAZE:

Stir 3 cups sifted powdered sugar, 1/4 teaspoon rum extract, 2-3 tablespoons eggnog.