Spiked Eggnog Spritz Cookies

Time 30 minutes
Yields Makes about 6 dozen cookies
Spiked Eggnog Spritz Cookies
(Leslie Grow / For The Times)

Heat the oven to 350 degrees. Set out 2 baking sheets and leave them ungreased and unlined.


In a large bowl, combine 1 cup sugar, the butter, cream, 2 teaspoons nutmeg, the rum extract, salt, cloves and egg yolks and beat with an electric mixer on medium-low speed until fluffy, 1 to 2 minutes (see Baker’s Note). Add the flour and mix on low speed until just combined.


Working in batches, scrape the dough into a spritz gun fitted with a wreath disk and press shapes 1 inch apart on the baking sheets. Mix the remaining 2 tablespoons sugar and 2 teaspoons nutmeg in a small bowl, then sprinkle the spiced sugar evenly over the cookies.


Bake, rotating the baking sheets from front to back and top to bottom halfway through, until lightly golden on the bottom, about 12 minutes.


Let the cookies cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely. Repeat with the remaining dough and spiced sugar.

When measuring flour or powdered sugar, spoon it into a dry measuring cup and level off the excess. Scooping compacts the ingredients, resulting in dry baked goods. And if using a stand mixer, use a rubber spatula to scrape the bottom of the bowl and the paddle after beating the butter and sugar together and after the dough is mixed to ensure the ingredients are evenly mixed throughout.
Make Ahead:
The cookies can be stored in an airtight container at room temperature for up to 3 days.

Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.
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