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Eggnog Spritz

  •  4.8 stars stars based on 39 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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Makes about 60

For the cookie:
2/3 cup sugar
1 cup butter, softened
1 large 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:

1-5 of 39 reviews   Next >>

  A cookie baker in Signal Mountain, TN  Dec 9, 2013
Would make this again.
These cookies are delicious and recipe was easy to follow. The rum extract and nutmeg definitely give the cookies an eggnog taste! 5 stars

  A cookie baker  Dec 20, 2012
Would make this again.
They were soooooooo good i love them 5 stars

  Danielle in MN  Dec 19, 2012
Would make this again.
I have made these 3 years in a row now because everyone loves them so much! 5 stars

  Lori in Atlanta, GA  Dec 13, 2012
Would make this again.
I have made spritz cookies for over 25 years and what I have noticed is that the dough consistency is different every time depending on the temp/humidity of your home. Also you can't use a non stick pan or parchment paper. they need to stick a little to the pan or the press will not let them go. You HAVE to use real butter never margarine, fresh graded nutmeg, quality vanilla, fresh cinnamon, rum, fresh flour, ALL these things make a huge difference in the final product. There IS a difference in taste of fresh, properly stored butter and flour too. But if you have never tasted the difference, then you will not be able to tell. For example: A close family relative and I use the exact same recipe for spritz cookies each year. Hers, I can barley eat they taste so bad. We use totally different quality and brands of products. 4 stars

  Jacob in Aspen, CO  Dec 22, 2011
Would make this again.
AMAZING!!!!! Would definitely make this recipe again! I advise adding cinnamon to the batter. DELICIOUS! 5 stars

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