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Buttery Spritz Cookies Recipe
Buttery Spritz Cookies Recipe photo by Taste of Home

Buttery Spritz Cookies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:45 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 45 servings

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups confectioners' sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • Colored sugar and sprinkles, optional
  • Melted chocolate candy coating, optional

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.

Directions

  1. Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt. Gradually add to creamed mixture; mix well.
  2. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, decorate with colored sugar and sprinkles.
  3. Bake 6-8 minutes or until set (do not brown). Remove to wire racks to cool completely. If desired, dip baked cookies in melted candy coating and decorate with sprinkles. Let stand until set. Yield: 7-1/2 dozen.
Originally published as Buttery Spritz Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p107

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.

Reviews for Buttery Spritz Cookies

AVERAGE RATING
   (35)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (2)
3 Star
 (1)
2 Star
 (2)
1 Star
 (5)
MY REVIEW
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MY REVIEW
Reviewed Dec. 18, 2014

"I put the dough in a cookie press and broke it trying to get the dough to press through."

MY REVIEW
Reviewed Dec. 13, 2014

"I made these today.. followed the recipe exactly turned out great.. dough was very easy to work with.. didnt freeze cookie sheets or press..."

MY REVIEW
Reviewed Dec. 3, 2014

"I remember making them every Christmas with my mom, she always had the cookie sheets waiting in the freezer, and would actually put the press in the fridge in between batches so it stay cold."

MY REVIEW
Reviewed Dec. 2, 2014

"Havent made these yet, but I found out a while ago is to weigh the flour.. 1 cup All Purpose Flour weighs 5 oz ... I do this because everyones cup measurement is different... Will put the website below....

http://muirfood.wordpress.com/2008/11/11/how-much-does-a-cup-of-flour-weigh/"

MY REVIEW
Reviewed Dec. 2, 2014

"It's critical that the cookie sheets are chilled or the pressed dough won't release. I chill between every batch."

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