Skip to main content

Spritz Sugar Cookies

 

Spritz Cookies - a holiday favorite

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/3 cups all-purpose flour
  • 1/2 Tsp salt

optional: food coloring, sprinkles, chocolate chips, and melted chocolate for decorating

Preheat oven to 350°F. Line baking sheets with silicone baking mats. Do not use parchment paper because the cookie dough, when pressed out of the cookie press, will not adhere to it.

Make the dough: In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. 

Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. 

Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.

Press the dough: Fill cookie press. Hold perpendicular to the lined baking sheet and press out the cookies 2 inches apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center.

Bake 7-9 minutes.

(If dough gets too soft, pop in refrigerator to chill for about 10 minutes.)

Labels:

Comments

Post a Comment

Popular posts from this blog

  Lemon Coolers Similar to Mexican Wedding Cookies, these lemony shortbread cookies (which used to be a staple of Girl Scout Cookies) are a light and airy treat. Ingredients: For the cookies 1 cup butter (1 stick), unsalted 1 teaspoon vanilla extract 2 cup confectioner’s sugar  4 teaspoons fresh lemon zest 2 tablespoon lemon juice 2 cup all-purpose f lour Powdered sugar coating 2 cup confectioner's sugar 2 tablespoons lemonade mix (Koolaid) Directions Preheat oven to 350 ℉ Cream butter & sugar until fluffy. Add lemon zest, vanilla & lemon juice. Mix well. Mix in flour and beat until combined into a thick dough. (Optional) Chill dough in refrigerator for about 20 minutes. In a separate bowl, combine sugar & lemonade mix. Using a cookie scoop, make 1" balls. Roll cookies in sugar mix and place on parchment-lined cookie sheet about 1-1/2" apart. Bake for about 12-14 minutes or until bottoms are starting to turn golden brown.  Remove from oven & cool on a cool...
Post a Comment
Read more

Just Desserts: Double Peanut Butter Bars

This recipe takes the simple peanut butter cookie and "raises the bar"... with three layers: Peanut Butter Cookie on the bottom Rich peanut butter icing in the middle Topped with a chocolate shell Delicious and decadent! For the cookie base: Preheat oven to 350F.  Grease a 9x13 glass baking dish. 1 1/4 cup sugar 1 tablespoon dark molasses 1/2 cup creamy peanut buter 1/4 cup shortening 1/4 cup butter, softened 1 egg 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Prepare peanut butter cookie dough (per normal recipe)  but do not refrigerate.  Instead, spread dough evenly on the bottom of the prepared baking dish. Bake for about 15-18 minutes.  Remove from oven and allow to cool completely.  For the middle layer: 1/2 cup butter, softened 1/2 cup creamy peanut butter 1 tablespoon milk 1 teaspoon vanilla 2 cups powdered sugar In a small bowl, beat the butter, peanut butter, milk, vanilla...
5 comments
Read more

Recipe Friday: Pecan-crusted Chicken with Gorgonzola Sauce

3 tablespoons flour 1 teaspoon poultry seasoning 1 teaspoon garlic powder Egg whites from 2 large eggs 1 cup crushed pecans 4 boneless, skinless chicken breasts halves (about 6 oz. each) Salt and pepper 2 tablespoons extra-virgin olive oil 1 tablespoon butter 1 cup whole milk 1/2 cup Gorgonzola cheese 2 tablespoons chopped fresh sage leaves, plus extra for garnish Preheat oven to 325°F. Use three shallow bowls or pie pans. In the first, mix flour, poultry seasoning and garlic powder. In the second, beat egg whites until frothy. Place pecans in the third. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Add olive oil to an oven-safe skillet, over medium-high heat. When the oil has coated the pan, add the tablespoon of butter. When the butter is melted & golden brown, add the chicken. Brown on each side for about 2 minutes,then transfer the pan to the oven and finish cooking through (about...
3 comments
Read more