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desserts

Eggnog Spritz Cookies
Ingredients
The rum and warm spices from the classic holiday drink flavor these simple holiday cookies. If you don't have a cookie press, you can shape the dough into rounds.
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup sugar
1 large egg
1 tsp. rum or rum extract
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
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Eggnog Spritz Cookies

Eggnog Spritz Cookies

Eggnog Spritz Cookies
  • Servings:Makes 76
  • Prep Time:15 minutes
  • Cook Time:45 minutes
directions
Preheat oven to 350 degrees F. Line 2 or 3 baking sheets with parchment. In a large bowl, with a hand mixer or stand mixer, beat butter and sugar on medium-high until smooth and fluffy, 2 to 3 minutes, scraping bowl as needed. Add egg, rum and vanilla. Beat until combined, about 1 minute.
Reduce mixer speed to low. Add flour, cinnamon, nutmeg and salt. Beat until incorporated, 1 to 2 minutes. Set up a cookie press with a decorative plate and transfer dough to cookie press. (If you don't have a cookie press, use a leveled tablespoon to scoop rounds onto baking sheets.) Press cookies out onto prepared baking sheets at least 1" apart.
Bake cookies until edges are very lightly brown, 7 to 9 minutes. Let cool on baking sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
Source: Hannaford fresh Magazine, December 2024
 
 
 
 
 
 
 
 
 
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