Eggnog spritz cookies
1 1/2 cups butter, softened
1 cup sugar
1 teaspoon freshly grated nutmeg
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1/2 teaspoon salt
1 tablespoon brandy flavoring
2 large egg yolks
3 1/4 cups all-purpose flour
Egg Wash: Whisk together 1 egg with 1 tablespoon water colored sugars, sprinkles, and/or candied cherries, cut in half for decoration
Preheat the oven to 350 degrees. In a bowl with an electric mixer, cream the butter with the granulated sugar until the mixture is light and fluffy. Add the nutmeg, salt, flavorings, and the egg yolks. Beat the mixture until it is smooth. Add the flour and beat the dough until it is well combined. Pack the dough into a cookie press fitted with disk of your choice. Press cookies about 1 inch apart onto cool, ungreased baking sheets. Brush the cookies lightly with the egg wash. Arrange any decorations on tops of cookies. Bake in batches in the center of the oven for 12 minutes, or until the edges are pale golden. Transfer the cookies to cooling racks and let them cool. (Do not let the cookies cool on the sheets.) The cookies may be made 2 months in advance and kept frozen in airtight containers. Makes about 70.