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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. 24, 2012 by GabriellaP
This recipe was absolutely delicious and one of the best I've made. I used a cookie press, which I always have difficulty with. These came out just absolutely perfect. And did I mention delicious?!
Reviewed on Dec. 20, 2012 by yogi2755
For 5 years, I've looked for a recipe for my cookie press. It never worked out. This year, I used this recipe and it is PERFECT!!! I will use it forevermore :-)
Reviewed on Dec. 15, 2012 by nicoleciv
Abbygal. I had the same problem at first when making spritz cookies. You must hold the cookie press down flat against the cookie sheet then press the cookies. Key make sure the press is flat up against the cookie sheet. The cookie dough should stick to the cookie sheet as you lift up the cookie press. It took me a few tries then they worked and it was quite fun to make!
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.
Reviewed on Dec. 22, 2009 by jmberry2
I have tried a number of spritz recipes throughout the years - this is the best! Can't make enough of these!
Reviewed on Dec. 11, 2009 by frommhere2there
I was having trouble getting my brand new motorized cookie press to work...until I tried this recipe! Wonderful! Thank you for this recipe.
Reviewed on Dec. 06, 2009 by ctmom05
I am looking forward to trying this recipe; hopefully this recipe makes an easy to handle dough - that seems to be the key when using a spritz cookie maker.
Reviewed on Dec. 03, 2009 by christinagriffith
very tasty and easy to make. I didn't get as many cookies as states on the recipe so I had to make 2 batches. It may depend on the shape you use.
Reviewed on Dec. 14, 2007 by Aprilmb75
Another great recipe. Looking forward to making these this weekend. Thank you.
Reviewed on Dec. 14, 2007 by Anonymous
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