Spritz Cookies

This recipe is a compilation of recipes I’ve collected, most from Allrecipes.com, with a recent modification based on a recipe posted on Cooking at the Pacific Outpost (her version is Vegan, by the way).

Makes 6 – 8 Dozen

Ingredients:

• 1 1/2 cups unsalted butter, at room temperature
• 1 cup sugar
• 2 egg yolks
• 3 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon pure almond extract
• 1 tablespoon pure vanilla extract
• Colored Decorator’s Sugar
• Food Coloring (if desired)

Directions:

1. Pre-heat oven to 350°F.  Set aside several ungreased baking sheets.
2. In a medium bowl, sift together the flour and salt, set aside.  In a large bowl, cream together the butter and sugar until light and fluffy, about 3 – 4 minutes.  Add the egg yolks, almond and vanilla extracts and mix until incorporated.  Add the flour and salt and mix until combined.
3. If you want to add food coloring, now is the time to do it.  Either color the entire batch, or divide into separate batches for separate colors.
4. Place the dough into the refrigerator to cool for 10 – 15 minutes.  Fill your cookie press with dough.  Dispense dough on the baking sheets so cookies are spaced about 1″ apart.  Sprinkle with decorator’s sugar.
5. Bake for 6 to 9 minutes.  The cookies should start to slightly brown around the lower edges.  If you prefer a softer cookie, stay at the lower end of the baking times, for a crispier cookie, be sure the cookies have browned around the edges before pulling them out of the oven.
6. Let the cookies cool on the pan for 5 minutes, then move to a cooling rack.  Store cookies in an airtight container for up to 1 week.

     

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