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Buttery Spritz Cookies
This tender spritz cookie recipe is quite eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes. This is hands-down the best spritz cookie recipe ever. —Beverly Launius, Sandwich, Illinois
Ingredients
- 1 cup butter, softened
- 2-1/4 cups confectioners' sugar, divided
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-1/2 cups all-purpose flour
- 2 to 3 tablespoons water
- Colored sugar and sprinkles
- Melted semisweet chocolate, optional
Directions
- 1. Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, 3-4 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture.
- 2. Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely.
- 3. In a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; sprinkle with colored sugar and sprinkles. Let stand until set. Or, if desired, dip in melted chocolate, decorate and let stand until set.
Nutrition Facts
1 cookie: 43 calories, 2g fat (1g saturated fat), 7mg cholesterol, 30mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 0 protein.
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