Eggnog Spritz Cookies

Do you love eggnog? Get your fix munching on easy-to-make buttery cookies flavored with rum extract and nutmeg.

Yield: 4 dozen cookies

Ingredients

Cookies

• 1 (1 pound 1.5 ounce) pouch Betty Crocker sugar cookie mix
• 1/2 cup butter, melted
• 1 egg
• 1/2 cup Gold Medal all-purpose flour
• 1 teaspoon rum extract
• 1/4 teaspoon ground nutmeg

Icing

• 1/2 cup powdered sugar
• 1 1/2 teaspoons milk
• 1/4 teaspoon rum extract
• Betty Crocker red and green decorating sugars, if desired

Instructions

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

Notes

High Altitude (3500-6500 ft): No change.

Storage: To keep cookies longer, wrap tightly, label and freeze up to six months.

Nutrition

Per serving: Calories 70 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 40mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 6g); Protein 0g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker