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Spritz

This recipe is based upon one found in Betty Crocker’s Cookbook (Golden Press, 1972).

You’ll need a cookie press. I’m struggling with my new one since I only use it once per year. I still don’t have the hang of it. I don’t use parchment paper for this cookie. A trick that I learned for making Spritz is to chill the baking sheets before pressing the cookie dough onto them. I’m in Alaska so I just set a cookie sheet outside, then bring it inside to the kitchen counter as I’m ready to press. Once a sheet of cookies is finished baking, I set the baking sheet back outside. Another tip that seems to be working well is to rest the press on the cold cookie sheet for a couple beats after pressing. It gives the dough time to adhere to the baking sheet.

1 cup butter, softened

½ cup sugar

2-1/4 cups flour

½ tsp. salt

1 egg

1 tsp. almond or vanilla extract

Colored sugar sprinkles

Heat oven to 400 degrees F. Cream butter and sugar. Blend in remaining ingredients.

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Fill cookie press with dough; form desired shapes on ungreased baking sheet. Sprinkle lightly with colored sugar.

Fill cookie press with dough; form desired shapes on ungreased baking sheet. Sprinkle lightly with colored sugar.

Bake 6 to 9 minutes or until set but not brown. Makes about 5 dozen.

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What kind?