A classic cookie, just in time for Christmas! Buttery and light, with the perfect touch of almond flavor. Yum.
Spritz Cookies Printer-Friendly Recipe
From: Betty Crocker
Makes: Around 72 cookies
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 1/4 all-purpose flour
1/4 teaspoon salt
1 egg
1/4 teaspoon almond or vanilla extract (I prefer almond)
Sprinkles, for topping
Directions
Preheat oven to 400 degrees. With a hand-mixer or stand-mixer, beat together the butter and sugar in a large bowl. Add the flour, salt, egg, and almond extract. Mix until just combined.
Use a spritz cookie press to press out the cookies on ungreased cookie sheets. Top with sprinkles. Bake in preheated oven for 5-8 minutes until the cookies are set, but not brown. Remove from oven, let the cookies sit on baking sheets for 2 minutes, then remove to cool completely on wire cooling racks. Enjoy!
Cream together the butter and sugar.
Mix in the flour, salt, egg, and almond extract.
Beat until just combined. Don’t overmix, that will make the dough tough.
Place in spritz press.
Ready to press!
Use different disks to form different shapes on ungreased cookie sheets.
Sprinkles!
More shapes.
Bake at 400 degrees for 5-8 minutes. You want the cookies to be set but not brown.
Cool completely on wire cooling racks.
Yum, yum, yum.
Are you finished with your holiday baking? I finally finished this morning! Let the eating begin!