Glazed Eggnog Spritz

Rum extract in the dough and drizzle adds a subtle flavor to melt-in-your-mouth cookies.

Yield

72 servings

Cookie Ingredients

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

Rum Drizzle Ingredients

2 tablespoons butter or margarine, melted
1 cup confectioners' (powdered) sugar
1 teaspoon rum extract
1 tablespoon water
1/2 teaspoon ground nutmeg, if desired

Directions

Preheat oven to 350°F (177°C).

In large bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until fluffy. Beat in vanilla, 2 teaspoons rum extract and the egg until smooth. Beat in flour and 1 teaspoon nutmeg.

Place 1/4 of the dough at a time in cookie press. On ungreased baking sheet, form desired shapes with dough.

Bake for 6 to 10 minutes until edges are lightly browned. Cool 1 minute; remove from baking sheet to wire cooling rack.

In small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Pour mixture into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze on cookies. Before glaze is set, sprinkle 1/2 teaspoon nutmeg over cookies.

Estimated Time

Preparation/Total Time: 45 minutes

Nutritional Information

Amount per serving: Calories 60 (Calories from Fat 25), Total Fat 3 g (Saturated Fat 2 g, Trans Fat 0 g), Cholesterol 10 mg; Sodium 20 mg; Total Carbohydrate 7 g (Dietary Fiber 0 g, Sugars 4 g), Protein 0 g; Exchanges: 1/2 Other Carbohydrate; 1/2 Fat; Carbohydrate Choices: 1/2

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