Try substituting rum extract for vanilla in a classic spritz recipe, and the end result was a cookie that tasted a lot like eggnog.

Ingredients: (Makes about 7 dozens)

• 1 cup butter, softened
• 1 cup confectioners’ sugar
• 1 egg
• 1½ teaspoons rum extract
• 2½ cups all purpose flour
• ¼ teaspoon salt
• Colored sugar

Method:

In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the egg and rum extract. Combine the flour and salt, gradually add to creamed mixture and mix well.

Using a cookie press fitted with the disk of your choice, press the cookies 1 inch apart onto ungreased baking sheets, then sprinkle with colored sugar.

Bake at 190ºC/375ºF for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks.