Glazed Eggnog Spritz Recipes

EGGNOG GLAZED SPRITZ COOKIES

Steps:

• Heat oven to 375°F.
• Combine 1 cup butter, sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and nutmeg; beat at low speed until well mixed.
• Fit cookie press with template; fill with dough. Press dough 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are very lightly browned.
• Stir together powdered sugar, 1/4 cup butter, rum extract and enough hot water for desired glazing consistency in small bowl. While still warm, brush tops of warm cookies with glaze; sprinkle with candies, if desired.

GLAZED EGGNOG SPRITZ

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.

GLAZED EGGNOG SPRITZ

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.

GLAZED EGGNOG SPRITZ COOKIES

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.

HOLIDAY SPRITZ

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.