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Eggnog Spritz


2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons vanilla
2 1/4 cups all-purpose flour
For Glaze
1 cup powdered sugar
1/4 cup butter -- softened
2 tablespoons water
1/4 teaspoon rum extract

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For Glaze, in small bowl stir together powdered sugar, butter, water, and rum extract until smooth. Drizzle or pipe over warm cookies.

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Reviews of Eggnog Spritz:

6-15 of 39 reviews   Next >>

  Michelle in Chicago, IL  Dec 17, 2011
Would make this again.
Made 1/2 the recipe as a trial. They turned out great! Excellent recipe, good eggnog taste, and will be making them again! 5 stars

  Carly& Jackie in New jersey  Dec 21, 2010
Would make this again.
This is the first time we attempted to make cookies on our own, and they came out perfect! The cookie cutter was a little difficult to use so we made them into balls and they were amazing. ADD CINNAMON TO THE GLAZE ITS AHHH-MAZING:-] 5 stars

  A cookie baker in Tennessee  Dec 21, 2010
Would make this again.
I make these cookies every year. I always fudge the recipe a little. Add a little vanilla in the glaze or extra this or a little of that. This year I didn't have nutmeg so I used pumpkin pie spice worked great!! 5 stars

  A cookie baker in Woodstock, GA  Dec 17, 2010
Would make this again.
DELICIOUS! I can hardly stop eating them and fear I'll have none left to "gift". I did not have rum extract, so used real rum instead of water in the glaze and it worked great. My only complaint is that the glaze doesn't stay hard at room temp (probably due to the butter), so I'll leave the butter out next time or use cream cheese instead. Other than that these are awesome and really do taste egg-noggy! 4 stars

  Barb in Atlanta Ga  Dec 23, 2009
Would make this again.
Had decided in advance to use Chinese Five Spice Powder instead of Nutmeg...accidentally used 2 tsp instead of 1. Turned out extremely yummy!! 5 stars

  SJP in Milwaukee Wisconsin  Dec 19, 2009
Would make this again.
These turned out great! I added 1/2 tsp ginger and 1/2 tsp cinnamon, and used freshly ground nutmeg. Delicious and I'm not sure what others may have done wrong, because with 30 minutes in the fridge the dough was perfect for my cookie press. 4 stars

  Corinne in Mass  Dec 7, 2009
Would make this again.
These cookies were fast,easy and tasted Great. Baked them for a cookie swap. They were a hit. I will make them every year. I added more rum extract then called for to give them a little edge. 5 stars

  KAB in Chicago, IL  Dec 17, 2008
Would not make this again.
I was very excited to make these cookies for a cookies exchange that I have tomorrow where I needed 10 dozen. I am disappointed to say the least. First, the dough has been impossible to work with....way too sticky to come out of my press...even after chilling for quite a while it won't release from the press. The recipe only made barely 40 cookies, NOT 60 as indicated...and as for the great flavor...mine taste completely bland, even after adding extra nutmeg and cinnamon. I've had much better luck with other spritz recipes and I should have stuck to those. 2 stars

  Judith in Ft. Worth, Tx  Dec 15, 2008
Would make this again.
Melt in your mouth. Wonderful flavor. Easy to handle and worked great with my cookie press. Just like I had as a kid from my German Grandma. 5 stars

  Megan in Texas  Dec 13, 2008
Would make this again.
So easy to make. Had a little trouble with the dough being sticky, needed to freeze it to make it hard enough to work with. Tastes so good 4 stars

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