Eggnog Spritz Cookies II

Do you love eggnog? Get your fix munching on easy-to-make buttery cookies flavored with rum extract and nutmeg.

Yield

48 servings

Cookie Ingredients

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1/2 cup butter, melted
1 egg
1/2 cup all-purpose flour
1 teaspoon rum extract
1/4 teaspoon ground nutmeg

Icing Ingredients

1/2 cup confectioners' (powdered) sugar
1 1/2 teaspoons milk
1/4 teaspoon rum extract
red and green decorating sugars, if desired

Directions

Preheat oven to 375°F (191°C).

In large bowl, stir cookie mix, butter, egg, flour, 1 teaspoon extract and the nutmeg until soft dough forms.

Fit cookie press with desired template. Fill cookie press with cookie dough; press cookies onto ungreased baking sheets.

Bake for 6 to 8 minutes or until set. Cool 1 minute; remove from baking sheet to wire cooling rack. Cool completely, about 20 minutes.

In small bowl, stir powdered sugar, milk and 1/4 teaspoon extract until desired consistency. Drizzle over cookies. Sprinkle cookies with colored sugar.

Estimated Time

Preparation/Total Time: 45 minutes

Storage

To keep cookies longer, wrap tightly, label and freeze up to six months.

Nutritional Information

Amount per serving: Calories 70 (Calories from Fat 25), Total Fat 3 g (Saturated Fat 1 1/2 g, Trans Fat 0 g), Cholesterol 10 mg; Sodium 40 mg; Total Carbohydrate 11 g (Dietary Fiber 0 g, Sugars 6 g), Protein 0 g; Exchanges: 1 Other Carbohydrate; 1/2 Fat; Carbohydrate Choices: 1

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