This recipe has been in my family since at least my grandmother, perhaps longer. We always do these at Christmas time, and I did my batch today. You will need a cookie gun for these, and some almond extract.Spritz Cookies
1 c. butter, room temperature
3/4 c. sugar
3 egg yolks
1 t. almond extract
dash salt
2 1/4 c. flour
1. Preheat oven to 400ºF.
2. Cream together butter and sugar until creamy.
3. Add egg yolks, almond extract, and salt. Blend well.
4. Add flour in three installments, incorporating between each addition.
5. Using a cookie press, make desired shapes and sprinkle with colored sugar. For our Christmas shapes we use the small star to pipe out candy canes and wreaths. I did poinsettias (with a red-hot in the middle), a Christmas ornament, and the old stand-by, the long strip, which is cut with the spatula when still on the pan for smaller sized cookies.
6. Bake for 8-10 minutes or until golden brown edges. Leave cookies on the pan for a little bit before transferring them to a wire rack. Be careful when removing from the cookie sheet.
7. Store in airtight container.
3/4 c. sugar
3 egg yolks
1 t. almond extract
dash salt
2 1/4 c. flour
1. Preheat oven to 400ºF.
2. Cream together butter and sugar until creamy.
3. Add egg yolks, almond extract, and salt. Blend well.
4. Add flour in three installments, incorporating between each addition.
5. Using a cookie press, make desired shapes and sprinkle with colored sugar. For our Christmas shapes we use the small star to pipe out candy canes and wreaths. I did poinsettias (with a red-hot in the middle), a Christmas ornament, and the old stand-by, the long strip, which is cut with the spatula when still on the pan for smaller sized cookies.
6. Bake for 8-10 minutes or until golden brown edges. Leave cookies on the pan for a little bit before transferring them to a wire rack. Be careful when removing from the cookie sheet.
7. Store in airtight container.
No comments:
Post a Comment