Spritz Cookies
Spritz Cookies
This recipe for festive shaped Spritz cookies has been adapted by my mother Donna Menyes from her 1984 edition of "Better Homes and Gardens New Cook Book," which I always lovingly called the "red and white checker cookbook." Over the years, she's learned that almond extract is not optional (as the original recipe calls states) and that a few tablespoons of milk help the cookies get through the cookie press easier. She also reduced the oven temperature and baking time, as these cookies are better slightly underbaked.
Prep Time
20
minutes
Cook Time
25
minutes
Servings
20
Total time: 45 minutes
Ingredients
- 3 1/2 cup flour
- 1 teaspoon baking powder
- 1 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoon milk
Directions
- Preheat oven to 375 degrees.
- In a large bowl, add butter and beat with mixer on medium for 30 seconds, or until softened.
- Add sugar and beat until fluffy.
- Add milk, egg, vanilla extract and almond extract.
- Beat until incorporated.
- Add baking powder to mixture.
- Beat until incorporated.
- Gradually add flour to mixture, beating with mixer until well incorporated.
- If desired, add red or green food coloring to mixture.
- Incorporate.
- Force dough into cookie press.
- Use cookie press to drop cookies onto an ungreased baking sheet.
- If desired, add colored sugar sprinkles to top of cookies.
- Bake in oven 6-8 minutes, or until lightly browned.
- Cool Spritz cookies on a wire rack.