Don't let the idea of a cookie press scare you. Think of a giant 'frosting tube' that pushes the dough through a ridged plate, right onto the cookie sheet. Think of how fast you can squeeze these little guys out!
(For more Spritz variations, visit the Wilton page, where this recipe started.)
CLASSIC SPRITZ COOKIES
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups butter softened
- 1 cup granulated sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1/2 teaspoon almond flavoring(The Mama would often add 2 or 3 tablespoons of red or green jello mix to a batch, making pretty colored cookies. Use the whole package if you like a stronger color.)
Makes:7-8 dozen cookies.
Step 1Preheat oven to 350ºF.
Step 2In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
Step 3Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.
Try not to eat them all at once.