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