A touch of almond extract gives these spritz wonderful flavor. For Christmas, you could tint half of the dough with red food coloring and the other half with green.—Irmgard Sinn, Sherwood Park, Alberta
- 1 cup butter, softened
- 2/3 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- Prepared frosting, assorted sprinkles and decorating sugars
- 1. 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.
- 2. Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake at 350° until edges are firm and lightly browned, 12-13 minutes. Remove to wire racks to cool. Frost and decorate as desired.
1 cookie: 68 calories, 4g fat (2g saturated fat), 14mg cholesterol, 42mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.
Dec 27, 2018This is nearly the same as the same Spritz cookie recipe that's been used in my family for 50 years. The only differences: use 3 egg yolks instead of 1 whole egg; no baking powder. The egg yolks make the cookie extra tender. In my family, it's not Christmastime until the Spritz cookies get made. I always make them green and use my Christmas tree die for the cookie press. I carefully pack them in round tins and send them to my three brothers who live across the country...just like our mom used to do for the boys once they moved away from 'home'.
Dec 1, 2018I have been using almond instead of vanilla for years in my spritz cookies. We also usually add a chocolate star to the middle of some of the shapes and then refer to them as andquot;belly buttonandquot; cookies. It just isnand#039;t Christmas without them.
Oct 31, 2019These cookies are delicious and always a favorite on my holiday cookie tray. The dough 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.
Oct 29, 2015
Fantastic spritz cookies
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