Sunday, May 15, 2005

Eggnog Spiced Spritz Cookies

Eggnog Spiced Spritz Cookies

For the dough

2 1/4 cups all-purpose flour
3/4 teaspoon fresh grated nutmeg
3/4 teaspoon salt
16 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 1/2 teaspoons rum extract
1 teaspoon vanilla

For the glaze

1 cup confectioners' sugar
4 tablespoons butter, melted
1 to 2 tablespoons warm water
1/4 teaspoon rum extract
coarse colored sugars or candies, if desired

To prepare the dough

Preheat oven to 400 degrees.

In a medium bowl, whisk together flour, nutmeg and salt.

In a large mixing bowl, beat together butter and sugar until smooth and creamy. Mix in egg, rum extract and vanilla until combined, scraping down the bowl as needed. Add dry ingredients and mix just until combined.

Press dough into cookie press with desired shaped-plate. Form shapes onto cold, ungreased baking sheets. Place sheet into the oven and bake until the edges are just lightly golden, about 6 to 8 minutes. Remove and let cool on the baking sheets for about 1 minute before transferring them to a wire rack to glaze.

To prepare the glaze

In a small bowl, still together confectioners' sugar, melted butter and enough warm water for desired consistency. Stir in rum extract. Glaze by dipping the tops into the mixture or brushing it over the warm cookies. Sprinkle with sugars or candies before the glaze sets.

Makes several dozen.

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