Eggnog Spritz Cookies
I’ve never been an eggnog drinking kind of person. That being said, as it is a traditional holiday flavour, I thought it might be fun to experiment with untraditional uses for it. So far, I have botched a batch of fudge, made some yummy hot chocolate (simply use eggnog instead of milk when making your usual recipe/mix), and I’ve come up with these little gems. Delicate in texture and pretty on a platter, these spritz cookies were a favorite amongst my co-workers.
- Eggnog Spritz Cookies
- 2 cups All-Purpose Flour
- 1/4 cup Cornstarch
- 1/4 tsp Nutmeg
- 1 cup Margarine
- 2/3 cup Granulated Sugar
- 2 tsp Rum Extract
- 1/4 cup Soy Eggnog (such as Silk or Vitasoy)
- Decorative Sprinkles (optional)
Adapted from themisfitbaker.com
Pre-heat oven to 350°F.
Stir together the flour, cornstarch, and nutmeg. Set aside.
In a separate bowl, beat the margarine and sugar together until light and fluffy. Add the extract and mix until combined. Beat in the flour mixture in 2 or 3 additions. Beat in the the eggnog forming a soft dough.
To pipe dough, use a pastry bag fitted with a jumbo sized tip (do not use a small tip or a cookie press as the dough will be to firm to pass through these). Fill your pastry bag about half full with dough. Pipe dough about 1 1/2 inches wide (about 2 inches apart) onto ungreased cookie sheet and bake for 12 minutes (edges should just start to turn golden). Remove from oven and let cool on cookie sheet for 2-3 minutes before transferring them to cooling rack.
When cookies have completely cooled, drizzle with icing and decorate with sprinkles (if desired).
2 tbsp Margarine
1/2 cup Icing Sugar
1 tbsp Soy Eggnog
1/4 tsp Rum Extract
Beat together the margarine and sugar until well combined. Add eggnog and extract and beat until smooth.