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To me, this is the definitive spritz cookie recipe. My mom had a Mirro press, since I was a baby in the '50's, and I've been making them ever since. You can swap out butter for shortening, my mom used margarine, I use butter. I also swap out extracts to change it up now and then, but almond is my family's favorite. I've collected a bunch of Pampered Chef ceramic baking sheets at yard sales, and that's what I use exclusively. I bake for 7 minutes, and my cookies are perfect every time. If you use the ceramic baking sheets, they take a while to cool down, so have a couple of them handy so you can refrigerate (or put them outside if you live in a cool climate) the sheet before applying the next batch of cookies, or the butter will melt and they won't stick to the pan when you lift the press.
Let me preface this by saying that I am giving this 5 stars because of it's performance......I would prefer a butterier taste (is that even a word?) :) Last year we tried an old family recipe, and we couldn't get the dough to NOT stick to the press, so the images were all mushed and funky. We SWORE never to try again. Well, I tried this recipe and it made the most perfect, well-formed shapes and it tastes delicious to boot!!
This is a wonderfully bad for you cookie. It is our favorite, with a crisp, soft gentle flavor that melts in your mouth. We have been making this recipe for 30 years and it never fails to impress when you taste that first cookie. You will enjoy this cookie.
I just confirmed this is the one Mother used to make.
I've made this recipe several times, and the cookies always turn out perfectly. Since I use dark cookie sheets, I reduce the heat to 375 so they bake more evenly and are less likely to burn -- but I still watch them closely! Great recipe!
My mom made these every year. They are very good especially if they are a bit soft (not too dry).
Great for the holidays. They were a nice addition to my cookie trays! Delicious! Thanks for sharing!
This recipe is the same as the one called "Christmas Trees" that went with my mom's Mirro cookie press in the 50's. To me it is synonymous with spritz. I have used several presses and recipes since then, but always come back to this one because of the wonderful butter and almond flavor.
Forget the shortening and make it with butter or good baking margarine and you have yourself a slam-dunk winner with this recipe!
These came out great! However, like several other reviews, the flavor of the shortening wasn't rich enough for us.