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Spritsar Cookies -

Source of Recipe

Linda/Internet


Recipe Introduction

Use butter in this recipe. Some margarines contain too much water. Shortening can be used for part of the butter, but the flavor will not be the same.6 dozen cookies.Preheat oven to 375 degrees F.Refrigerate UNGREASED cookie sheets until ready to use. NOTE: Pressing the dough out onto cool, ungreased baking sheets makes it possible for each application to stick on contact. You will need to clean off the cookie sheets between batches.

List of Ingredients

2 cups butter, room temperature
1 cup granulated sugar
2 egg yolks, or, 1 egg, well beaten
1 teaspoon pure vanilla extract
4 cups sifted all-purpose flour






Recipe

In a large bowl, mix butter until creamy. Gradually add sugar. cream until light and fluffy. Add egg and beat well; stir in vanilla extract. Gradually add flour to mixture, working in well with your hands.
Chill the dough for about 15 minutes.
If it becomes too soft, refrigerate 5 minutes until firm The dough will get crumbly if it is too cold, Also chill the cookie sheets. i usually have 4 cookie sheets in use, and wash and chill them between batches.
If you press your cookies with a twist press, just before you are done press slightly down, until dough sticks and tip the press ever so slightly to release the dough. then pull up. You can feel if the dough has stuck to the pan or the press. If it sticks to the press just push down again and retry. There is a knack to pumping just the right amount of dough out. Sometimes you may have to release just a tiny bit more dough to make it stick to the pan.
Keep your cookies about 1-inch apart on the cookie sheet.
Bake 10 to 12 minutes or until light brown.
Remove from oven and cool on baking sheet until just warm, about 10 to 15 minutes.
Transfer cookies to wire cooling racks, and cool to room temperature.