Each year I have to buy eggnog. I can’t drink too much of it so I drink it out of a juice glass, but each time I have a little it is like it is saying “welcome Christmas” to me…lol. I love these little spritz cookies, if you have the “cookie gun” there are many different choices for the design and the internet has a ton of recipes for different flavored dough. They are simple and it is easy to knock off a couple dozen in no time. Hope you all give this a try. I will have a pic for you soon of our competition gingerbread house. We have been putting the final touches on it, and keeping out fingers crossed. We have to turn it in at PPG place this weekend, so keep an eye out for a pic of our house! Have a great weekend.Ingredients:
Cookies 1 pouch (1 lb 1.5 oz) Betty Crocker® Sugar Cookie Mix 1/2 cup butter, melted 1 egg 1/2 cup Gold Medal® All-Purpose Flour 1 teaspoon rum extract 1/4 teaspoon ground nutmeg
Icing 1/2 cup powdered sugar 1 1/2 teaspoons milk 1/4 teaspoon rum extract Betty Crocker® Red Sugar Crystals Betty Crocker® Green Sugar Crystals
Instructions:
1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, 1 teaspoon extract and the nutmeg until soft dough forms.
2. Fit cookie press with desired template. Fill cookie press with cookie dough; press cookies onto ungreased cookie sheets.
3. Bake 6 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
4. In small bowl, stir powdered sugar, milk and 1/4 teaspoon extract until desired consistency. Drizzle over cookies. Sprinkle cookies with colored sugar.
Buttercream Baroness 