Recipe by Lorraine of AZ
These yummy spritz cookies are said to be our former first-lady's favorite spritz recipe. They are just a little different from the usual, although I personally cannot pinpoint why. Probably just the way all the good ingredients combine. But they are delicious and you'll like them, too. This recipe makes a lot of cookies; I'm guessing at the yield.
Top Review by joe_walker_2000
This recipe appeared in a book that I found at a second hand store called "The World's Best Recipes" by Marvin Small, first published in 1955 and in that book it called for two eggs plus two extra yokes. It also caleld for "vanilla to taste". We ended up putting in three cap fulls of vanilla and they came out great. In the book it reminds you that these cook fast, and they do. Keep an eye on them to prevent burning. A quick spray of Pam on the cookie sheet is advised.
- 1 lb butter, room temperature (no substitutes)
- 1 cup sugar
- 1 large egg
- 2 large egg yolks
- 1 teaspoon vanilla
- 4 1⁄2 cups flour
Directions See How It's Made
- Preheat oven to 350° with rack in center of oven.
- Cream the butter well, adding the sugar slowly, then cream the two well.
- Beat in the egg and 2 yolks. Add the vanilla. Please note that you can substitute 1/2 teaspoon vanilla plus 1/8 teaspoon almond extract for all vanilla.
- Slowly add the flour, mixing well after each addition. This will be a nice, soft dough.
- Fill a cooky press and press into desired shapes on a ungreased cookie sheets.
- Bake in preheated oven for 10-12 minutes.