Swedish Spritz Cookies
Total TimePrep: 15 min. Bake: 10 min./batch + cooling
- 1 cup butter, softened
- 2/3 cup sugar
- 1 egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour and baking powder; gradually add to the creamed mixture.
- Using a cookie press fitted with disk of your choice, press dough into desired shapes 1 in. apart onto ungreased baking sheets. Bake at 375° for 10-11 minutes or until edges are firm and lightly browned. Remove to wire racks to cool. Frost as desired.
Nutrition Facts2 each: 108 calories, 6g fat (4g saturated fat), 23mg cholesterol, 77mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 1g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Nov 3, 2017
This is a delicious, buttery cookie that is a holiday favorite on my cookie tray. It works well with my cookie press. I also made them into witches fingers for Halloween. I colored the dough green. I formed the finger shape by rolling a ball of dough to 5" in length and 1/2" thick. I made shallow knife cuts for lines and knuckles then dusted those with chocolate milk powder. I took sliced almonds-which I had dyed in red food coloring-(just shake the almonds gently with the dye in a sealed sandwich bag) and used those for fingernails. They took 10 minutes to bake.
Dec 7, 2013
Dec 3, 2013
This is the same recipe I got from someone back in 1968! Except it calls for 1 cup shortening instead of butter. Makes a great spritz dough. Very easy to work with in the cookie press.
Dec 20, 2011
Very easy. Delicious cookie. Easy to make.
Dec 3, 2010
depending on humidity... might want to lessen the flour or add more! Very tasty and held together well out of my antique cookie press.... very happy with this recipe!