Total Time
25mins
Prep 15 mins
Cook 10 mins

This recipe goes back over 20 years, using the highest quality butter will make a huge taste difference to these cookies, I like to add in a pinch of cinnamon, coating in the confectioners sugar is only optional --- these cookies may also be made using a cookie press fitted with a star, stick a small maraschino cherry into the middle of the cookie before baking if desired

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Line a baking/cookie sheet with parchment paper.
  3. In a medium bowl sift together flour with baking powder and salt.
  4. In another bowl beat butter with 1 cup plus 2 tablespoons sugar, vanilla and almond extract until fluffy (about 3 minutes).
  5. Add in egg and beat until combined.
  6. Add in the flour mixture and beat on low speed until combined.
  7. Form the dough into 1-1/2-inch balls.
  8. Place the balls about 3-inches apart on the cookie sheet.
  9. Using back of a fork flatten to about 1/2 to 1/2-inch thick making criss-cross patterns.
  10. Bake for about 10 minutes or until edges are golden brown.
  11. Transfer to wire racks to cool completely.
  12. When the cookies are cooled coat lightly in confectioners sugar if desired.
Most Helpful

4 5

These were easy to make. I took pictures of the ones I left in for 10 minutes, as I'm sure most people like them this way. I left some in for 11 minutes because I like mine more done. The taste was very good. I didn't put any cinnamon in mine. I used a cookie press for the very first time for this recipe. I didn't have anything to put in them except for frozen blueberries, which worked out fine. Thanks for the recipe; I made this for "Cookbook Tag".

5 5

I first saw this recipe in Gourmet magazine, 1993, and I was going to post it here, but here it is! I did add cinnamon, as we like it and it's good for you! Thanks for posting, Kitten.

5 5

These were so good I had to monitor them closely to make sure I had enough leftover for pictures. I love butter cookies & love using the cookie press. This recipe seemed like a perfect choice. I followed the recipe exactly, used the snowflake press plate & filled the centers with maraschino cherries. My son wanted to spell "Kittencal" with the cookies for a photo but there weren't enough. We did have enough to do the "K" though. Thanks for another great recipe, Kitt! UPDATE: Still love these cookies! And after making 4 different recipes in two days, these are by far the best tasting (non-chocolate) spritz cookies we've had. :) The texture holds up in the oven the best & their color is nice & light due to not having cinnamon in the recipe. I've been wanting to give you a better photo for years, so here it is! :)