I’ve never been an eggnog drinking kind of person. That being said, as it is a traditional holiday flavour, I thought it might be fun to experiment with untraditional uses for it. So far, I have botched a batch of fudge, made some yummy hot chocolate (simply use eggnog instead of milk when making your usual recipe/mix), and I’ve come up with these little gems. Delicate in texture and pretty on a platter, these spritz cookies were a favorite amongst my co-workers.
(Pictures updated on Nov. 11, 2016)
Vegan Eggnog Spritz Cookies
Recipe Type: Dessert
Makes: approx. 30 cookies
- 2 cups All-Purpose Flour
- 1/4 cup Cornstarch
- 1/4 tsp Nutmeg
- 1 cup Vegan Butter (I use Earth Balance)
- 2/3 cup Granulated Sugar
- 2 tsp Rum Extract
- 1/4 cup Vegan Eggnog (I used So Delicious Holiday Nog)
- Decorative Sprinkles (optional)
- 3/4 c Icing Sugar
- 1/2 tsp Rum Extract
- 4 – 6 tsp Vegan Eggnog
to make the cookies:
Pre-heat oven to 350°F.
Stir together the flour, cornstarch, and nutmeg. Set aside.
In a separate bowl, beat the margarine and sugar together until light and fluffy. Add the extract and mix until combined. Beat in the flour mixture in 2 or 3 additions. Beat in the the eggnog forming a soft dough.
To pipe dough, use a pastry bag fitted with a jumbo sized tip*. Fill your pastry bag about half full with dough. Pipe dough about 1 1/2 inches wide (about 2 inches apart) onto an ungreased cookie sheet.
Bake for 12 – 14 minutes (edges should just start to turn golden). Remove from oven and let cool on cookie sheet for 2-3 minutes before transferring them to cooling rack.
to make the icing:
Stir together the sugar, extract, and 4 teaspoons of eggnog. Stir in additional eggnog, 1/2 a teaspoon at a time, until icing becomes a smooth, thick drizzle.
When cookies have completely cooled, drizzle with icing and decorate with sprinkles (if desired).
*Do not use a small tip or a cookie press as the dough will be too thick to pass through the openings.