Eggnog Spritz Cookies

These buttery spritz have a dash of nutmeg, brushed with a sweet rum glaze.

Yield

4 dozen

Cookie Ingredients

1 cup butter or margarine, room temperature
2/3 cup granulated (white) sugar
1 large egg
1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour

Rum Icing Ingredients

1 cup confectioners' (powdered) sugar
1/4 cup butter, melted
1/4 teaspoon rum extract
1 to 2 tablespoons hot water

Garnish Ingredients

multi-colored decorator candies, if desired

Directions

Preheat oven to 375°F (191°C).

In a large mixing bowl, combine butter, sugar, egg, salt, nutmeg, and vanilla. Beat at medium speed until light and fluffy. Add flour. Beat at low speed until well mixed. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes.

Fit a cookie press with the desired template and fill with dough. Press out cookies 1 inch apart onto ungreased baking sheets.

Bake for 6 to 8 minutes or until lightly brown around the edges. Cool 2 minutes on baking sheet. Remove cookies from baking sheet and place on wire cooling rack.

In a small bowl, stir together powdered sugar, 1/4 cup butter, rum extract and enough hot water for desired glazing consistency. While still warm brush tops of warm cookies with glaze; sprinkle with candies, if desired. Leave on wire cooling rack until cool.

Estimated Time

Preparation Time: 45 minutes
Bake Time: 8 minutes

Nutritional Information

Amount per serving: Calories: 90; Fat: 5 g; Cholesterol: 15 mg; Sodium: 50 mg; Carbohydrates: 10 g; Dietary Fiber: 0 g; Protein: 1 g

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