Eggnog glazed spritz cookies
MAKES 4 DOZEN COOKIES
1 cup butter, slightly softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1/8 teaspoon salt
1 teaspoon ground nutmeg
2-1/4 cups flour
Glaze:
1/4 cup butter
1 cup confectioners' sugar
2 tablespoons rum or rum extract
Preheat oven to 375 degrees and place a single rack in the center oven position.
In a large bowl of an electric mixer, beat together butter and sugar on high speed until light and fluffy, about 4 minutes. Add egg and vanilla; mix well.
In another bowl, combine salt, nutmeg and flour. Gradually add flour mixture to butter mixture on low speed. Mix until well-combined. Place dough into cookie press fitted with design template. Press dough onto ungreased cookie sheets.
Bake, one sheet at a time, for 10 to 12 minutes or until cookies are golden brown on bottom.
To prepare glaze, melt butter in a saucepan, remove from heat and stir in sugar and rum until smooth and well-blended.
While cookies are still warm, dip top of each one into the rum-butter glaze.
Place on rack to cool completely.
Maryjane Liang, Chicago
