It was a tradition to make these cookies with my grandmother every Christmas. Now our two daughters help me make them for the holidays. —Sharon Claussen, Wheat Ridge, Colorado
- 2 cups butter, softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup light corn syrup
- Colored sugar
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture and mix well.
- Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 325° for 11-12 minutes or until set (do not brown). Remove to wire racks to cool.
- Microwave corn syrup for 6-8 seconds or until thinned. Working with a few cookies at a time, brush corn syrup over the surface and dip into sugar. Reheat corn syrup as necessary. Let stand until set. Yield: 11 dozen.
Originally published as Spritz Cookies in Grandma's Great Desserts Cookbook 1992, p52
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