Sassy Living with Caryn

One Sassy Lady Doing It All

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Taste of the Holidays

This weekend I was baking cookies for the kids to fill their tins to take to school. I came across my cookie press. These were my Mom’s holiday cookies she made every year during the holidays. However, since her passing, I really could not stomach making or seeing these little cookies. Well, this year I felt a strong sense to breakout the cookie press and make these again. I have to say that I am thrilled with the results! They were so much fun to make. It took me right back to being a kid again in the kitchen with Mom. So, I encourage you to give these a whirl. They are delicious. There are only a few hints you must do to ensure a delicious cookie!

  • Use only unsalted butter! No margarine!
  • Use pure vanilla or vanilla paste
  • Do not chill the dough before pressing
  • Do not use parchment or a Silpat to line the pan. Just press the cookies directly on the baking sheet. They need to “grab” the pan!

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Eggnog Spritz Cookies

3 sticks unsalted butter, softened
1 cup sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla paste

1/4 teaspoon salt
1/4 teaspoon almond extract
3 1/2 cups all-purpose flour
Eggnog glaze:
2 Tbsp. Braum’s egg nog
1 cup powdered sugar
assorted holiday sprinkles

In a large bowl beat together the butter, sugar and egg till smooth. Beat in the vanilla paste and almond extract. Mix in the salt and baking powder. Add the flour one cup at a time beating till combined.
Preheat oven to 375 degrees. Place the UNCHILLED cookie dough in the cookie press. Squeeze the press to form the cookies onto a UNGREASED baking sheet! Bake for 8-9 minutes or just until the edges are slightly browned. Remove the cookies from the pan and allow them to cool. Dip the cookies in the glaze and then press them into the sprinkles. Allow the cookies to dry. Store in an airtight container!
This easy cake just tastes like the holidays! Plus it is so so easy to make and then take to a family gathering. The best part is that it makes your house smell like a holiday heaven!

Gingerbread Caramel Apple Dump Cake

1 package gingerbread cake mix
2 cans caramel apple pie filling
1/2 cup pecans
1 stick unsalted butter
Braum’s Egg Nog ice cream
Preheat oven to 350 degrees. Dump the caramel apple pie filling into the bottom of a 9×13  casserole pan. Sprinkle the cake mix over the top of the apple filling. Dot with cubes of chilled butter and bake for one hour. Serve warm with a dollop of Braum’s Egg Nog Ice Cream!