Prep 15 mins
Cook 1 hr 55 mins
Warning: these cookies are not meant for people on a diet. I mean how many people really eat only one spritz?! There are Spritz recipes galore at RZ, but this is the one I like and have used for many years. It comes from a TOH cookbook called Grandma's Great Desserts. The butter needs to be at room temperature so the dough is pliable. Concerning the yield, it depends upon the tip you are using in your cookie press. My cookie press is a manual gadget. My MIL showed me how to use the star tip that makes the long "worm" shape, slice it, and shape that into rings so that is what the yield here is based on. And the yield also depends upon how long that slice is. Try not to use a hot cookie sheet or the dough sort of melts before you even get it into the oven. The temperature of the raw dough also affects your timing. Every oven is different so watch the cookies very carefully so they are the degree of "doneness" that your family prefers. Freezes well.
- 1 lb butter, no substitutes
- 1 cup sugar, regular granulated
- 2 eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- Demo about using cookie press http://www.food.com/bb/viewtopic.zsp?t=243023.
- Set out the butter so it is at room temperature.
- Preheat oven to 325 degrees.
- In a mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each addition, add the vanilla.
- In a different bowl combine flour and baking powder; add this dry mixture to creamed mixture and mix well.
- If you want to add a drop of food coloring, do so.
- Put a portion of dough into the cookie press.
- Shape dough with cookie press. ( When I use the swirlie plate, I like to get some dough onto the cookie sheet with press' feet? down --whatever you call them- LOL-- right on the cookie sheet and then turn the screw gizmo about 3 rotations. The first few usually do not look the best but by about the third one I have it figured out.).
- Place on ungreased cookie sheet.
- Bake at 325 degrees for 14-15 minutes. If you use a dark cookie sheet it will take less time.
Cookie press cookies have been a nightmare for me in the past. These came out great!<br/> and this recipe works very well.I cannot believe I made it!! thanks a lot.! You can also color the dough with food coloring, and decorate with drag'es and colored sugar. Me and the grandkids had fun playing with this, we do play with food here. WE! Thank You Oh so munch the fun today and Happy Cooking! This recipe made the best dough to work with! And the cookies were light and buttery. The tip to freeze the cookie sheets made the press work so well. My new favorite recipe! ..... PRMR 2013....Grpa P.S. ( I received many compliments today and requests for an encore for Christmas:) THANK YOU!!
This is definitely a 5 star recipe. I've had problems in the past getting spritz cookies to come out of the press properly but this recipe, with just a bit of practice, worked out beautifully. Made for PRMR Tag.
The taste of these cookies was great. I wasn't able to make the traditional spritz cookies because I discovered my cookie press was missing a part. Made for PRMR.