Spritz Cookie Recipe

Terrie Hoelscher

By
@Blessed1

This recipe came straight off the box of my Wilton Spritz Cookie Press; it works very well with different types of cookie presses, too (like Mirro, etc). You do not chill the dough for this one, and it's easiest to work with within a couple of hours of preparation. You can color the dough w/ food coloring, and also use different types of extracts for flavorings. I like to use lemon extract in place of the almond, and add lemon zest to my dough ... delicious lemon spritz!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6 dozen cookies

Prep:

15 Min

Ingredients

1 1/2 c
butter, softened
1 c
granulated sugar
1
egg
2 Tbsp
milk
1 tsp
vanilla extract
1/2 tsp
almond extract
4 c
all-purpose flour
1 tsp
baking powder
my personal note: these are great with about 2 tsp. of fine lemon zest in the batter.

Directions Step-By-Step

1
Preheat oven to 400 degrees.
2
In a large bowl, thoroughly cream together butter and sugar. Add egg, milk, vanilla and almond extracts; beat well.
3
In a medium bowl, stir together flour and baking powder; gradually add to creamed mixture, mixing well to make a smooth dough.
4
Do not chill! Place dough into cooking press and press cookies onto UNgreased cookie sheet.
Note: I find it easier to get the dough into the press if I roll it into a 'snake' in a narrow-enough dimension to just lower the 'snake' into the barrel of the cookie press, and then push the dough all the way down to the bottom.
5
Bake at 400 degrees for 6 - 8 minutes. Remove cookies from sheet and cool on cooling rack.
6
Makes 6 dozen cookies.

About this Recipe

Course/Dish: Cookies
Hashtags: #cookie, #spritz, #press