Glazed Eggnog Spritz

 

3/4

cup granulated sugar

1

cup butter or margarine, softened

2

teaspoons vanilla

2

teaspoons rum extract

1

egg

2 1/4

cups Gold Medal® all-purpose flour

1

teaspoon ground nutmeg

2

tablespoons butter or margarine, melted

1

cup powdered sugar

1

teaspoon rum extract

1

tablespoon water

1/2

teaspoon ground nutmeg, if desired

• 1 Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until fluffy. Beat in vanilla, 2 teaspoons rum extract and the egg until smooth. Beat in flour and 1 teaspoon nutmeg.
• 2 Place 1/4 of the dough at a time in cookie press. On ungreased cookie sheet, form desired shapes with dough.
• 3 Bake 6 to 10 minutes until edges are lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.
• 4 In small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Pour mixture into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze on cookies. Before glaze is set, sprinkle 1/2 teaspoon nutmeg over cookies.