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Spritz Cookies




Source of Recipe


Marla


Recipe Introduction


Use a cookie press to shape these three versions of the classic butter cookies.



List of Ingredients




Spritz Cookies


1 1/2 cup butter
1 cup sugar
1 teaspoon baking powder
1 large egg
1 teaspoon vanilla
1/4 teaspoon almond extract (optional)
3 1/2 cup all-purpose flour



Recipe



Beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping bowl. Beat in egg, vanilla, and, if desired, almond extract until combined. Beat in as much of the flour as you can. Stir in remaining flour.

2. Force un-chilled dough through a cookie press onto an ungreased cookie sheet. Bake in a 375 degree F. oven for 8 to 10 minutes or until edges are firm but not brown. Transfer cookies to a wire rack; cool. Makes about 84 cookies.

Make-Ahead Tip: Bake and cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Seal, label, and freeze for up to 1 month.
Chocolate Spritz: Prepare as above, except reduce all-purpose flour to 3-1/4 cups and add 1/4 cup unsweetened cocoa powder with the sugar.

Nutty Spritz: Prepare as above, except reduce sugar to 2/3 cup and flour to 3-1/4 cups. After adding flour, stir in 1 cup finely ground toasted almonds or hazelnuts (filberts).