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Holiday Spritz

I tried substituting rum extract for vanilla in a classic Christmas recipe, and the end result was a cookie that tasted a lot like eggnog! —Lisa Varner, El Paso, Texas
  • Total Time
    Prep: 30 min. Bake: 10 min./batch
  • Makes
    about 7 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1-1/2 teaspoons rum extract
  • 2-1/2 cups all-purpose flour
  • OPTIONAL DECORATIONS:
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons water
  • Colored sugar

Directions

  • Preheat oven to 375°. Cream butter, confectioners' sugar and salt until light and fluffy; beat in egg and extract. Gradually beat in flour.
  • Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets.
  • Bake until bottoms are light brown, 6-9 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.
  • For optional decorations: Place confectioners' sugar in a small bowl; stir in enough water to reach desired consistency. Dip tops of cookies in glaze; sprinkle with sugar. Let stand until set.
Nutrition Facts
1 cookie: 39 calories, 2g fat (1g saturated fat), 8mg cholesterol, 23mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 0 protein.
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