Recipe of the Day — Cookies

It’s Christmas in October! No, I’m not so anal that I’ve already started my holiday baking . . . but Thursday we’re getting ready for Operation Christmas Child and I volunteered to bring some Christmas cookies. One of my favorite Christmas cookies is Spritz — I hardly bake them any other time. Actually, I used to hardly bake cookies at all — more often quick breads, muffins and fancy schmancy desserts — it’s only been in the last year or so that I’ve baked cookies much outside of Nov/Dec. This recipe is from Betty Crocker’s Cooky Book, 1977.
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Spritz Cookies

1 c. butter or margarine
½ c. sugar
1 egg
½ tsp. salt
1 tsp. flavoring (almond, vanilla, etc)
2 ¼ c. flour

Heat oven to 400 F.

Mix butter, sugar, egg, salt and flavoring thoroughly. Measure flour by dipping method or by sifting. Work in flour.

Using ¼ dough at a time, force dough through cookie press on ungreased baking sheet in desired shapes.

Bake 6 to 9 minutes or until set but not brown.

Makes about 5 dozen cookies.

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3 Responses

  1. I used to make these with my mom when I was a kid. Do you have a spritzer gun/press? We would sometimes mix red or green food coloring into the dough too to get Christmas colored cookies.

  2. Yes I have a press. I had my mom’s old one but it died so I bought a new one a couple of years ago and it’s easier to clean than the old one.

    Thanks for adding the coloring detail! I made green Christmas trees, red/pink flowers and yellow stars this time 😉 I like these cookies b/c they are fast — click, click, click and you have a tray full ready for the oven.

  3. Today someone came here with the search:

    spritz cookie won’t come off of press

    and, as I commented on the ‘Searching’ page, this is what you should do:

    put your dough in the fridge when you aren’t using it in the press — and put your press in the fridge if it’s too warm; you can also add just a touch more flour to your dough but your cookies will be yummier if you just chill the dough!

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