Eggnog and rum give this spritz cookie a unique flavor that is enhanced by the rum glaze.
Ingredients
- 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
optional food coloring
- For the glaze:
1 cup powdered sugar
1/4 cup butter, softened
2 tablespoons water
1/4 teaspoon rum extract
Directions
- Make the cookies:
- 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 and a few drops of optional food coloring, if using. 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 slightly browned.
- Make the glaze:
- In a small bowl stir together powdered sugar, butter, water, and rum extract until smooth. Add powdered sugar if necessary to achieve desired consistency. Brush, drizzle or pipe over cooled cookies.
Notes
- Photo thanks to Joel Kramer cc.
