Egg Nogg Spritz Cookies

Last year after Christmas I found a cookie press set on sale for half price.  It came with all sorts of discs to make different shaped cookies and I have loved having it.  The only thing with making Spritz cookies, as they are called, is that a batch is usually HUGE.  

I really have enjoyed making cookies with the press though, and this is a recipe I am trying out this year to give away as presents.  It seems festive and just right for the holidays.   When making spritz cookies, you make the dough, then fill the tube of the press with it, and attach a disc for the shaped cookies you want.  You set the press on the cookie sheet, like in the photo above, and squeeze the trigger.  Wait a few seconds and lift the press. Voila!  A cookie.  One squeeze of the trigger equals one cookie.  The cookies usually bake fast too, about 6 minutes per batch. 

Cookies

3/4

cup granulated sugar

1

cup butter or margarine, softened

2

teaspoons vanilla

2

teaspoons rum extract

1

egg

2 1/4

cups all-purpose flour

1

teaspoon ground nutmeg

Rum Drizzle

2

tablespoons butter or margarine, melted

1

cup powdered sugar

1

teaspoon rum extract

1

tablespoon water

1/2

teaspoon ground nutmeg, optional

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.

Fill the cookie press. On ungreased cookie sheet, form desired shapes with dough. I find that when I am making large batches of cookies, I line my cookie sheet with foil, and then when I take a batch out, I slide the foil off of the cookie sheet with the cookies on it, then re-line the cookie sheet and I don't waste time that way. 

Bake 6 to 10 minutes until edges are lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack. Another thing that is pretty crucial to making a lot of cookies, is to use a cookie spatula.  It is thin, and about the width of a cookie. It helps to get the cookies off of the cookie sheet and not mess them up.

In small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Use a table spoon to lightly drizzle the glaze over the cookies on the cooling rack.  Before glaze is set, sprinkle nutmeg over cookies.