Eggnog Spritz Cookies Cookie Mix Food

EGGNOG COOKIES I

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.

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.

EGGNOG SPRITZ

Steps:

• 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 lightly browned.
• In a small bowl stir together powdered sugar, butter, water, and rum extract until smooth. Brush, drizzle or pipe over warm cookies.

EGGNOG SPRITZ COOKIES (COOKIE MIX)

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.

EGGNOG KRINGLA COOKIES

Steps:

• In a bowl combine flour, baking powder and soda, and nutmeg. Set aside.
• In a large bowl beat butter and sugar till fluffy. Add egg and beat well.
• To the butter/sugar/egg mixture, stir in half of egg nog. Then stir in half of flour mixture. Stir in remaining eggnog and then flour mixture. It will be very stiff.
• Cover and chill at least 2 hours.
• To make them quickly, drop them by small spoonfuls on a baking sheet. To make them in the traditional manner: Working with 1/3 of dough at time (keep the rest of the dough chilled), separate dough into 1-inch balls and roll between floured hands into a pencil-like shape, about as long as your hand. On a baking sheet loop one end over the other to form an oval with two ends overlapping (to look like the Christian fish).
• Bake at 350 for 8-12 minutes before edges brown. They won't look done, but they are.
• Sprinkle with nutmeg and powdered sugar.

CHRISTMAS EGGNOG COOKIES

Steps:

• Preheat oven to 300 degrees.
• In a bowl, combine all dry ingredients together.
• In a large bowl, cream together the sugar and butter until it resembles a grainy paste.
• Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
• Add the flour mixture and beat at low speed until blended. Do not overmix.
• Drop by teaspoons onto an ungreased baking sheet, 1 inch apart. Lightly sprinkle nutmeg over the unbaked cookies.
• Bake for approximately 20 minutes or until bottoms turn a light brown. Transfer from pans immediately to cool.

EGGNOG COOKIES

Steps:

• Preheat oven to 300°F (150°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.