Eggnog Spritz Recipes

Steps:

• Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until fluffy. Beat in vanilla, 2 teaspoons rum extract and the egg until smooth. Beat in flour and 1 teaspoon nutmeg.
• Place 1/4 of the dough at a time in cookie press. On ungreased cookie sheet, form desired shapes with dough.
• Bake 6 to 10 minutes until edges are lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.
• In small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Pour mixture into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze on cookies. Before glaze is set, sprinkle 1/2 teaspoon nutmeg over cookies.

Steps:

• In a stand mixer fitted with the whisk attachment, combine the sugar and egg yolks. Whip on high speed until they are pale in color, about 6 minutes.
• Heat the milk along with the ground cinnamon, anise, cloves, cinnamon stick and vanilla seeds in a small saucepan over medium heat, stirring, until it comes to a simmer, then turn off the heat.
• Pour half the mixture (avoid adding spices) into the egg yolks and whisk by hand to combine. Combine the egg yolk mixture with the remaining milk and return to the stove.
• Cook the mixture over medium heat, stirring, until it almost reaches a simmer. Stir in the heavy cream and bourbon. Turn off the heat and let cool completely.
• When ready to serve, whip the egg whites to medium stiff peaks. Stir into the cooled mixture. Divide among glasses and garnish with the whipped cream and grated nutmeg.

Steps:

• Preheat oven to 375°. Cream butter, confectioners' sugar and salt until light and fluffy; beat in egg and extract. Gradually beat in flour., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. , Bake until bottoms are light brown, 6-9 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely., For optional decorations: Place confectioners' sugar in a small bowl; stir in enough water to reach desired consistency. Dip tops of cookies in glaze; sprinkle with sugar. Let stand until set.

Steps:

• Heat oven to 350°.
• In large bowl, beat sugar and 1 cup butter with mixer on medium speed until fluffy. Beat in vanilla, 2 tsp rum flavor and the egg until smooth. Beat in flour and 1 tsp nutmeg.
• Place 1/4 of the dough at a time in cookie press.
• On ungreased cookie sheet, form desired shapes with dough.
• Bake 6-10 minutes until edges are lightly browned. Cool 1 minute; form desired shapes with dough.
• In small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Pour mixture into small resealable plastic food-storage bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze on cookies. Before glaze is set, sprinkle 1/2 tsp nutmeg over cookies.

Steps:

• Cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill 1 hour. , On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Using floured 3-1/2-in. cookie cutters, cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar. , Bake at 350° until edges are lightly browned, 6-8 minutes. Cool on wire racks. If desired, decorate with frosting.

Steps:

• 1. Heat oven to 400 F. In large bowl, beat powdered sugar, butter, rum extract and egg until light and fluffy. Beat in flour, nutmeg and salt until well blended.
• 2. Fit cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets.
• 3. Bake 5 to 7 minutes or until edges are firm but not brown. Immediately remove from cookie sheets. Let cookies cool before you glaze them.
• 4. For glaze: Stir all the glaze ingredients together until smooth and thin enough to drizzle. Drizzle on cookies. I usually use my cake decorator but you can put it in a plastic baggie and cut off a corner and squeeze it out or just drizzle with a knife all crazy like. Before glaze is set, sprinkle with nutmeg. Instead of grated nutmeg you can add colored sprinkles for the festive occasion.

Steps:

• Heat oven to 375°F
• In large bowl, stir cookie mix, butter, egg, flour, 1 teaspoon extract and the nutmeg until soft dough forms.
• Fit cookie press with desired template.
• Fill cookie press with cookie dough; press cookies onto ungreased cookie sheets.
• Bake 6 to 8 minutes or until set.
• Cool 1 minute; remove from cookie sheet to wire rack.
• Cool completely, about 20 minutes.
• In small bowl, stir powdered sugar, milk and 1/4 teaspoon extract until desired consistency.
• Drizzle over cookies.
• Sprinkle cookies with colored sugar.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine flour, baking powder, cinnamon and nutmeg.
• Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.
• Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.

Steps:

• Heat oven to 350 degrees.
• In large bowl beat sugar and 1 cup of butter.
• Beat vanilla, 2 teaspoons of rum flavoring and egg until smooth.
• Beat in flour and 1 teaspoon nutmeg.
• Place 1/4 of the dough at a time into your cookie press.
• On a ungreased cookie sheet, form desired shapes with dough.
• Bake 6 to 10 minutes, until edges are lightly browned. Cool 1 minute, remove from cookie sheet to wire rack.
• Once cool, mix ingredients for the Rum glaze and drizzel on each cooled cookie.