Thursday, November 30, 2006

Mom's Spritz Cookies

These delicious cookies are made with a cookie press. They can be colored or you can add colored sugars to the top. They make great Christmas gifts.

Preheat oven to 375 degrees.

2 1/4 cup flour
1/4 tsp baking powder
1 cup (2 sticks) butter*
3/4 cup sugar
1 egg
1 tsp almond extract
(you can put food coloring in the dough, too)

Sift dry ingredients, Cream butter and sugar. Beat in egg and extract (and food coloring). Add dry ingredients. Dough will be firm. Fill cookie press and form cookies on ungreased cookie sheets**. Decorate with tiny candies or colored sugars. Bake 10-12 minutes. Cookies are done when the edges turn slightly brown. Remove to cooling racks. (Makes 6-8 dozen, depending on your cookie press.)

*Butter should be room temperature or softened in the microwave. Melted butter does not work. Too soft butter does not work. The room-temperature butter makes the cookies come out of the press the right way. My mom's recipe says that you can use margarine, but I think butter gives the best consistency and taste.

**While I am a big fan of parchment paper, I found that these cookies do not stick to it. A cool, clean cookie sheet is the only way to go. Clean off the cookie sheet with a cold wet paper towel and let it cool before putting more cookies on it. They won't stick if it's too hot and you'll be a very frustrated baker.

From the recipe box of Sheila Chew from Musings of a Mommy

4 comments:

alison said...

Did you say what shape you make your spritz?

It is a part of our tradition too from Paul's childhood. It isn't so much that you eat them, it is more like they are just absorbed.

Didn't we just make a batch? Wasn't this plate full of them? Where did they go?

And no one ever knows.

alison said...

We make trees, very gently colored a pale green.

Sheila said...

We make green trees and we also like the flower shape. I sometimes put some red food coloring in those, but they come out light pink, which is nice with green sugars.

Yes, they do get absorbed quite quickly. I make lots of these cookies in December.

vernette said...

these sound wonderful as I lost my recipe for ones similar from a friend who is danish.
have you ever considered investing in a couple Silpat liners? they are great!