spritz cookie recipe
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!
prep time
15 Min
cook time
method
---
yield
6 dozen cookies
Ingredients
- 1 1/2 cups butter, softened
- 1 cup granulated sugar
- 1 - egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- - my personal note: these are great with about 2 tsp. of fine lemon zest in the batter.
How To Make spritz cookie recipe
-
Step 1Preheat oven to 400 degrees.
-
Step 2In a large bowl, thoroughly cream together butter and sugar. Add egg, milk, vanilla and almond extracts; beat well.
-
Step 3In a medium bowl, stir together flour and baking powder; gradually add to creamed mixture, mixing well to make a smooth dough.
-
Step 4Do 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.
-
Step 5Bake at 400 degrees for 6 - 8 minutes. Remove cookies from sheet and cool on cooling rack.
-
Step 6Makes 6 dozen cookies.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes