Eggnog Spritz

By Addie

These buttery cookies feature all the delicious flavors of the popular Christmas cocktail. Melted white chocolate and a dusting of nutmeg make a pretty finishing touch.

Ingredients

• 3/4 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon rum extract
• 1 3/4 cups all-purpose flour
• 4 ounces white chocolate (with cocoa butter), chopped
• 2 teaspoons shortening
• Freshly grated or ground nutmeg (optional)

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

Directions

1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, 1/4 teaspoon nutmeg, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and rum extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Place dough in a pastry bag fitted with a 1/4-inch open star tip. Pipe dough in 3- to 4-inch-long letters or other shapes about 1 inch apart onto an ungreased cookie sheet.

3. Bake in the preheated oven for 7 to 9 minutes or until edges are firm but not brown. Transfer cookies to a wire rack; let cool.

4. In a small saucepan, combine white chocolate and shortening. Cook and stir over low heat until melted and smooth. Drizzle chocolate mixture over cooled cookies. If desired, sprinkle with additional nutmeg. Let stand until chocolate is set. Makes about 24 cookies.
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REVIEWS:

Mix a little canola oil with the white chocolate to make it thinner.

Cookies were delicious and my children loved them but I about killed myself trying to get the white chocolate smooth enough to drizzle, settled for a stripe of royal icing instead and they were yummy, we shall see what my friends think.