Ingredients for Glazed Eggnog Spritz
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Glazed Eggnog Spritz? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Glazed Eggnog Spritz
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 cup granulated sugar using an electric mixer until light and fluffy.
- Beat in 1 large egg, 1 teaspoon vanilla extract, and 2 teaspoons rum extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Place 1/4 of the dough at a time into a cookie press.
- On ungreased baking sheets, press the dough into your desired shapes.
- Bake for 6-10 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on baking sheets for 1 minute before transferring to a wire rack to cool completely.
- While cookies cool, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar, 2-4 tablespoons milk (add more for desired consistency), and 1/2 teaspoon vanilla extract until smooth and pourable.
- Transfer the glaze to a small resealable plastic bag.
- Snip a tiny corner off the bag.
- Drizzle the glaze over the cooled cookies.
- Immediately sprinkle 1/2 teaspoon ground nutmeg over the wet glaze.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
15g
Fat
9g
Carbs
2g
