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These tender little cookies are very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these into a variety of festive shapes. —Beverly Launius, Sandwich, Illinois
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 76 calories, 4 g fat (3 g saturated fat), 16 mg cholesterol, 69 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.
Originally published as Buttery Spritz Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p107
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Reviewed on Dec. 22, 2011 by abbygal
So disappointing. First time using my cookie press (battery-operated) and the dough wouldn't break off and stay on the cookie sheet. Possible I am doing something wrong? Used the dough and made balls that I pressed down with one of the cookie press discs so it wasn't a complete waste and they did taste nice and shortbready
Reviewed on Dec. 19, 2011 by cookingkid
Easy and the best spritz cookie recipe I have come to find
Reviewed on Dec. 19, 2011 by rach45
I just made these and they are very tasty. I did increase the vanilla and reduce the almond since some of my family members don't care for almond. My only qualm with the recipe is that it made less than half of what it said (at least it did for me). Oh well, they taste good.
Reviewed on Dec. 17, 2011 by shellbabbie
Very easy came out great!
Reviewed on Dec. 12, 2011 by marrisa_s
Love the hint of almond, excellent!!
Reviewed on Nov. 29, 2011 by bartrita
Great spritz cookie recipe! Using cake flour instead of all-purpose does make for a pliable dough, but it's best to refrigerate this dough briefly before shaping.
Reviewed on Dec. 21, 2010 by MaggieMayfly
Fabulous and easy! My kids and I made these for Christmas. The cookies are tender and flavorful!
Reviewed on Dec. 10, 2010 by morrigan389
love the recipe but i find that if you use cake flour instead of all purpose it will make for a more tender spritz(or any other kind of cookie in fact)and the dough will be more pileable and easier to pipe
Reviewed on Dec. 05, 2010 by iowamom&teacher
It didn't have enough flour in it. I had to add another 1/2-3/4 cup to get it to work. There wasn't a lot of flavor, either.
Reviewed on Nov. 11, 2010 by lareeone
So easy to make and the dough works great in my cookie press. Good tasting cookie.
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