Spritz Cookies


This is very close to the recipe I grew up with, and works in my cookie press, so I think I’m sticking with it for awhile!  Make sure the cookies brown a little around the edges for a lovely toasty flavor.

2/3 cup granulated sugar
1 cup butter, softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
1/2 teaspoon baking powder
2  1/4 cups all-purpose flour

Heat oven to 400.  In large mixer bowl combine sugar, butter, egg, salt and vanilla.  Beat at medium speed, scraping the bowl often, until mixture is light and fluffy, 2-3 minutes.  Add flour and baking powder.  Beat at low speed, scraping bowl often, until well mixed, 2-3 minutes.  Place dough in cookie press*.  Form desired shapes 1 inch apart on ungreased cookie sheets. Bake for 6 minutes until edges are very lightly browned.

*I have tried several cookie presses and can highly recommend the Marcato Biscuits press.  They key difference is that it is almost entirely metal.  You won’t be disappointed.

Cream Cheese Variation if you are so inclined.

We (Kristin, Karen, Cindy, Pa) prefer the original.

Cream together:
1 cup softened butter
1/2 cup granulated sugar
3 oz. softened low-fat cream cheese

Blend in:
1 egg yolk
1 teaspoon vanilla

Stir together:
2  1/4 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Blend flour mixture into butter mixture.  Pack dough into cookie press, form cookies on ungreased baking sheets, sprinkle with colored sugar.  Bake at 350 degrees F for 9-10 minutes until lightly brown around the edges.

Published in: on December 20, 2009 at 8:05 pm  Leave a Comment  

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