"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spritz Cookies Recipe

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This recipe for Spritz Cookies, by , is from The Robinson Family Cookbook Project, 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!

Contributor:  
Contributor:  
Brooke Robinson

Category:
Category:

Ingredients:  
Ingredients:  
c. butter
c. vegetable shortening
c. granulated sugar
1 large egg
2 tsp. vanilla extract
2 c. sifted AP flour
tsp. baking powder
tsp. salt

Food coloring
Sprinkles, chocolate chips, Red Hots (cinnamon candies)

Directions:
Directions:
With electric mixer at high speed, cream butter and shortening until soft.

Add sugar gradually, continuing to cream about 5 minutes until light and fluffy.

Add egg and vanilla; beat well.

Sift flour, baking powder, salt together; add in 3 additions by hand or with a mixer; mix well after each addition; dough will be stiff.

Shape dough into 2 rolls; wrap in plastic film and refrigerate for 1 hour.

Put dough in cookie gun and extrude on an untreated baking sheet.

Bake 7-8 minutes at 375 F or until just starting to turn light golden brown around the edges, being careful not to overbake.

Number Of Servings:
Number Of Servings:
6-7 dozen cookies
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
Add color to the dough for festive cookie trays. Red Hot candies or chocolate chips are great in the flowers. Sprinkles make great ornaments on cookie trees.

 

 

 

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