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SPRITZ COOKIES Recipe

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This recipe for SPRITZ COOKIES is from Stephen and Frances Fetter Family's Favorite Foods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar
2 cups butter
2 egg yolks
1/2 tsp vanilla
1/4 tsp almond extract
4 1/4 cups flour
Directions:
Directions:
Cream sugar and butter; add egg yolks and flavorings. Add flour. Fill cookie press with desired shape. Refrigerate UNGREASED cookie sheets until ready to use. NOTE: Pressing the dough out onto cool, ungreased baking sheets makes it possible for each application to stick on contact. Clean off the cookie sheets between batches.

The secret lies in the dough, which should be neither too soft nor too firm. It it is too soft, the cookies will have no definition, and if the dough is to firm, the cookies will bake too dry. To test the dough's consistency before baking a batch, press a small amount of dough through the cookie press cylinder.

If the dough is too soft so that it doesn't go through cleanly, chill the dough for about 15 minutes.

If the dough seems too firm, stir into the dough about 1 or 2 teaspoons whole milk.

If dough becomes too soft during use, refrigerate dough about 5 minutes or until firm enough to hold its shape (the dough will crumble if it is too cold, and it won't stick to the cookie sheet).

Decorate cookies as desired with colored sugars or other decorations before baking. Food coloring can be added to the dough, such as for tree shaped cookies.

Bake at 350º for about 10 minutes or until just lightly brown.

 

 

 

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