Day 7 – Nothing says Christmas quite like the buttery bites that are spritz cookies. We usually made only one shape, like little ridged rugs, because Mom could never make the old die-cast mold work right. When I started to make them for winter market I bought this press. There is a trick to getting the temperature of the dough right. It should be chilled but has to be just warm enough to work in the press. Really cold dough is hard to push through it and won’t easily separate from the press onto the cookie sheet, too warm and it will come out of the press as a blob. After a few tries you’ll learn how many times to push the lever on the press, a little different for each shape. Too much will make a fat cookie that loses its shape, too little just looks not quite finished. The box my press came in has a picture of the cookie you’ll get from each of the included discs. Keep them simple with a light dusting of colored sugar, or color the dough, but no frosting or glazes for these. They really don’t need it.

– Joan, 9 December 2018



Spritz Cookies

  • Servings: 4 dozen small cookies
  • Print

  • 1 cup butter
  • ¾ cup sugar
  • 1 egg
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon almond extract

Cream butter with sugar. Mix in egg and extract. Blend dry ingredients and mix in. Refrigerate dough for 1-2 hours or overnight.

img_0768Preheat oven to 375°F.

Follow the directions that come with the press, making sure you get the disc placed correctly. Fill the tube and screw on the top. The first couple of cookies may not come out complete but as the dough works its way through the tube you’ll be able to control how much you want for each shape, and someone will eat the deformed ones anyway. Press them right onto am ungreased cookie sheet. They don’t spread so they can be spaced 1″ apart. Sprinkle with decorative sugar if desired. Bake 6-8 minutes, just until edges begin to brown. Cool completely before storing or freezing.



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