3. Classic Spritz Cookies
Ingredients:
- 1 cup butter or margarine, softened
- 1/2 cup sugar
- 1 egg
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract or vanilla
- Few drops of food color, if desired
Instructions:
- Heat oven to 400º. Beat butter, sugar and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.
- Place dough in cookie press. Form desired shapes on ungreased cookie sheet.
- Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack; cool completely.
Tips:
- Stir 2 ounces unsweetened baking chocolate, melted and cooled, into butter-sugar mixture. Omit food color.
- Substitute rum extract for the almond extract. Tint dough with food colors. After baking, spread cooled cookies with Butter Rum Glaze: Melt 1/4 cup butter or margarine in 1-quart saucepan; remove from heat. Stir in 1 cup powdered sugar and 1 teaspoon rum extract. Stir in 1 to 2 tablespoons hot water until glaze is spreadable. Tint glaze with food color to match cookies.
- Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground allspice with the flour.
- Before baking spruce up your Spritz with: • Currants, raisins, small candies, chopped nuts, slices of candied fruits or candied fruit peels arranged in festive patterns. After baking decorate with: • Edible glitter, colored sugar, nonpareils, red cinnamon candies or finely chopped nuts. A drop of corn syrup will hold the decorations in place nicely.
- Before baking spruce up your Spritz with: • Currants, raisins, small candies, chopped nuts, slices of candied fruits or candied fruit peels arranged in festive patterns. After baking decorate with: • Edible glitter, colored sugar, nonpareils, red cinnamon candies or finely chopped nuts. A drop of corn syrup will hold the decorations in place nicely.
Originally posted 2019-03-12 14:01:47.
