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.


Reviews of Eggnog Spritz:

1-5 of 35 reviews   Next >>

  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! five stars

  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! five 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:-] five 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!! five 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! four stars

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