Butter ‘Spritz’ Cookies

A friend makes 2, 3 possibly 4 batches of these cookies every Christmas and gives them out.  I’m lucky enough to be on the receiving end of her bounty. Still, I wanted to learn how to make them in order to gift them myself.

I made them for several years, but took a break last year. Or has it been two years? In any case, I took enough of a break to completely forget that my friend’s recipe calls for confectionery sugar unlike a lot of the traditional spritz cookie recipes.

5 cups of flour seemed like such a waste that I actually try to sift the sugar out. This is what I mean when I say that I’m not a good baker. I make silly mistakes like this all the time.

I finally got my act together, albeit it was 2:30 AM before I finished baking and cleaning up. This could be it for baking since I really don’t want to look at any more flour, butter, sugar, baking sheets, sprinkles… I’m so done.

Anyway, I’ve been wanting to write this recipe up for years and I’m finally doing it! It only took like 5 years… hehe.

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Butter ‘Spritz’ Cookies

Prep time: 15 mins   Bake time: 12 – 16 mins

Ingredients

5 cups all purpose flour
2 cups confectionery sugar
1 tablespoon baking powder
1 pound butter at room temperature
3 large eggs
1 oz almond extract or your choice flavor

Cookie press with assorted discs to form shapes
Assorted sprinkles, nonpareil, chocolate chips to decorate cookies

Directions

In a large mixing bowl, shift together the flour, sugar and baking powder. Cut in the soft butter into the flour mixture using the paddle attachment in stand mixer.

In a small bowl, beat 3 eggs and extract together. Add to the flour mixture and beat until the dough is smooth, but a little sticky to touch. If the dough is too sticky add a little more flour. Let the dough sit for 20 – 30 minutes. Meanwhile preheat the oven to 350°F.

Fill cookie press with dough and press out cookies onto an ungreased cookie sheet about 1 inch apart. Decorate with sprinkles and bake for 12 – 16 minutes or until the edges start to turn golden brown.

Remove tray and let it cool a minute before transferring the cookies to a rack to cool completely. The cookies can be stored in air tight container for up to a week or frozen for several months.

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