Yeast may be an unusual ingredient for cookies, but the buttery flavor is fabulous. These were my mother's favorite cookies...now I make them for my children and grandchildren.
- 1 package (1/4 ounce) active dry yeast
- 2 tablespoons warm water (110° to 115°)
- 2 cups butter, softened
- 1 cup sugar
- 2 egg yolks
- 4 cups all-purpose flour
- In a small bowl, dissolve yeast in water; set aside. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and yeast mixture. Gradually add flour and mix well.
- Using a cookie press fitted with disk of your choice, press dough into desired shapes 1 in. apart onto ungreased baking sheets. Bake at 400° for 7-9 minutes or until lightly browned. Remove to wire racks to cool. Yield: 13 dozen.
Originally published as Buttery Yeast Spritz in Best of Country Cookies 1999, p71
Reviews for Buttery Yeast Spritz
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review