Alright, let's bake some nutmeg spritz cookies! They're buttery and creamy, plus the nutmeg gives them a real kick that's hard to resist - just roll, press, and watch them bake.
1 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/2 cup butter, softened
1/4 package (8 ounce size) cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon almond extract
1 large egg yolk
Preheat the oven to 350 degrees F. Set out two cookie sheets.
Sift the flour, nutmeg, and salt into a medium bowl.
Beat the butter, cream cheese, and sugar in a large bowl with an electric mixer at high speed until creamy. Add the almond extract and egg yolk, beating until just blended. Mix in the dry ingredients until well blended.
Insert the chosen design plate into the press by sliding it into the head and locking in place. Press out the cookies, spacing 1 inch apart on the cookie sheets.
Bake for 12-15 minutes or until just golden, rotating the sheets halfway through for even baking. Transfer to racks to cool.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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