Post by Loupy on Dec 10, 2017 3:20:52 GMT -7
Spritz Cookies a.k.a. Butter Cookies
From: Ashley @ www.centercutcook.com/spritz-cookies-a-k-a-butter-cookies/
Spritz Cookies, also known as butter cookies, are a Christmas cookie classic! Soft, buttery, and impossible to goof, this recipe will be a great addition to your Christmas Cookie collection.
Tis the season for goodies like Christmas Tree shaped cookies, to takeover the cookie jar (or tupperware container, if you’re like me and don’t actually own a cookie jar)! These buttery Sprizt Cookies, made very easily with a cookie press, just debuted in our house yesterday in the shape of Christmas Trees and Stars. To take it up a notch on the “Christmas Festivity” scale, I decorated them with Christmas Sprinkles. Talk about a great Christmas cookie! And did I mention they’re soft and buttery and delicious?
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Makes: 6-7 dozen cookies
Ingredients:
1 cup sugar
1 1/2 cups butter
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/2 cups flour
1 teaspoon baking powder
Directions:
Pre-heat your oven to 350 degrees.
With your mixer, beat together sugar and butter.
When fluffy, add in egg, milk, vanilla extract and almond extract.
In a medium sized bowl, sift together flour and baking powder.
Slowly mix the dry ingredients into the wet and mix until well combined.
Freeze your cookie sheets for about 5 minutes before pressing cookies.
Fill cookie press with dough and begin pressing cookies onto cookie sheets.
My cookie press requires two clicks for it to release the dough.
(Be sure to read the instructions for your cookie press.)
Decorate the cookies any way you choose.
Place in the oven for 10-12 minutes, or until the edges of the cookies start to brown a bit.
Allow the cookies to cool on the cookie sheet for a few minutes, then use a spatula to transfer the cookies to a cooling rack.
*Tip:
Place your cookie sheets in the freezer for about 5-10 minutes before pressing the cookies onto it. It seems to help the cookie stick to the pan better. You do NOT need to chill the dough.
From: Ashley @ www.centercutcook.com/spritz-cookies-a-k-a-butter-cookies/
Spritz Cookies, also known as butter cookies, are a Christmas cookie classic! Soft, buttery, and impossible to goof, this recipe will be a great addition to your Christmas Cookie collection.
Tis the season for goodies like Christmas Tree shaped cookies, to takeover the cookie jar (or tupperware container, if you’re like me and don’t actually own a cookie jar)! These buttery Sprizt Cookies, made very easily with a cookie press, just debuted in our house yesterday in the shape of Christmas Trees and Stars. To take it up a notch on the “Christmas Festivity” scale, I decorated them with Christmas Sprinkles. Talk about a great Christmas cookie! And did I mention they’re soft and buttery and delicious?
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Makes: 6-7 dozen cookies
Ingredients:
1 cup sugar
1 1/2 cups butter
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/2 cups flour
1 teaspoon baking powder
Directions:
Pre-heat your oven to 350 degrees.
With your mixer, beat together sugar and butter.
When fluffy, add in egg, milk, vanilla extract and almond extract.
In a medium sized bowl, sift together flour and baking powder.
Slowly mix the dry ingredients into the wet and mix until well combined.
Freeze your cookie sheets for about 5 minutes before pressing cookies.
Fill cookie press with dough and begin pressing cookies onto cookie sheets.
My cookie press requires two clicks for it to release the dough.
(Be sure to read the instructions for your cookie press.)
Decorate the cookies any way you choose.
Place in the oven for 10-12 minutes, or until the edges of the cookies start to brown a bit.
Allow the cookies to cool on the cookie sheet for a few minutes, then use a spatula to transfer the cookies to a cooling rack.
*Tip:
Place your cookie sheets in the freezer for about 5-10 minutes before pressing the cookies onto it. It seems to help the cookie stick to the pan better. You do NOT need to chill the dough.
