Just a quickie, squeezed in-between long retail shifts, delightful social engagements, and walking two dogs – twice a day – while Sheila’s scampering around Scandinavia.
These are basic, butter Spritz cookies (cue the Sven-Ole arguments whether they’re originally Swedish or Norwegian or Danish) that sub out some of the butter for a healthy(?) glug of egg nog.
Dust with a little cinnamon and nutmeg, if you like, for a snickerdoodle mash-up; sprinkle with sanding sugar; or just leave ’em plain.
Happy holidays to one and all.
Preheat oven to 350º.
- 8 tbsp unsalted butter, softened
- scant 1 cup granulated sugar (I figured the added sugar in the nog made up the balance)
- 1/4 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp kosher salt
- 1/4 – 1/3 cup egg nog
- cinnamon/nutmeg or sugar for dusting
Cream together butter, sugar, and vanilla for at least one minute until fluffy.
Add flour, salt, and 1/4 cup of egg nog. Beat on low. The dough will be really crumbly and shaggy. Stream in just enough of the remaining nog for the dough to hold together.
Use a pastry bag or cookie press with a star tip to pipe pretzel, S, wreath, or candy-cane shapes onto baking sheets. Dust with sugar or cinnamon and nutmeg.
Bake for 14-16 minutes, rotating pan half-way through, until golden on the bottom.
Makes about 4 dozen cookies, depending on size.