Ingredients: |
Ingredients: 1 c Unsalted Butter, room temperature
¾ c Granulated Sugar
1 lg Egg
1 tsp Vanilla Extract
1 tsp Almond Extract
2 ¼ c All-Purpose Flour
½ tsp Salt
Red Gel Icing, optional
Green Gel Icing, optional
Sprinkles, optional
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Directions: |
Directions:Preheat oven to 350ºF. Line baking sheets with silicone baking mats. Parchment paper is NOT recommended with these cookies. You want the cookie dough to stick to the surface you press them onto and parchment paper is non-stick. Set the cookies sheets aside.
Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see the mixture lighten in color and get a creamy texture. It is then ready. Add the egg and mix until well combined. Add the vanilla extract and almond extract and mix until well combined. Add the flour and salt and mix until the dough is combined, then remove the bowl from the mixer and finish combining with a rubber spatula, if needed. Do not over mix.
If coloring some of the cookie dough, divided into parts. Use the gel icing color to color the dough. Add small amounts to begin with, then add more as needed. You can always add additional color. Adding too much liquid will thin out the cookie dough a little bit. Add one of the colors of cookie dough to your pres and follow the directions for your press to set it up. Press cookies onto sheet. (They can be fairly close because they do not spread.)
Decorate the cookies with sprinkles, if desired. Bake cookies for 5-8 minutes. Adjust based on your oven. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. Store cookies in an air tight container for up to one (1) week. |
This recipe for Spritz Cookies is from