Monday, December 5, 2011

'Tis the season, Cookies, 3

Everybody loves these—Spritz cookies. The trick is to bake them first if you are going to make more than one batch in a day. The cookie sheets need to be cold and grease free. My daughter even puts her sheets in the freezer before making these so that the dough will adhere to the sheet and not slip around and make a big mess. You use a cookie press, like a “Cookie King” but any brand cookie press will work, so if the baking sheets are not cold and grease free you will get a clogged up mess in the press and no cookies to eat!

I use the recipe that came with the press with the following changes, I always use butter never shortening or margarine, never sift the dry ingredients and I decorate the cookies with sprinkles. Butter just makes the cookies taste better. I never said these were healthy cookies just that they are yummy. As far as the sifting goes, I am basically lazy but I want the finished product to look pretty hence no sifting and the colored sprinkles on top.

Spritz Cookies
Preheat oven to 375℉
Bake for 8 to 10 minutes

1 cup butter (2 sticks)
½ teaspoon baking powder
2/3 cup sugar
2 ¼ cup flour
1 egg, lightly beaten
1 teaspoon almond extract
multi-colored sprinkles

1. Cream the butter, add sugar, then beaten egg.
2. Add the dry ingredients and flavoring.
3. Pack into the cookie press and press through the design plate on to ungreased cookie sheet.

4. Decorate with multi-colored sprinkles
5. Bake for about 9 minutes
Makes approximately 100 small cookies.

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