Prep 30 mins
Cook 8 mins
I have been making these buttery little cookies for Christmas every year since I was a little girl. You can color the dough any color you like or leave them plain. I sometimes color half the dough green and half red, then put two lumps of each color through the cookie press at the same tiem to create two-toned cookies. I originally got the recipe from "Better Homes & Gardens New Cook Book". You may choose to ice these cookies or not - it is completely up to you. NOTE: This recipe is NOT compatible with the Pampered Chef Cookie Press, which only works with recipes calling for far less flour. I have used a manual Wilton cookie press, and also an electric standard cookie press with great results.
- 1 1⁄2 cups sweet unsalted butter, no substitutes
- 3 1⁄2 cups all-purpose flour
- 1 1⁄4 cups granulated sugar
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- food coloring, as desired (optional)
- 1 cup sifted powdered sugar (sift before measuring)
- 1⁄4 teaspoon vanilla
- milk, as needed
- colored sprinkles
- Preheat oven to 375 degrees F.
- Beat butter using an electric mixer on high speed for about 30 seconds.
- Add just 1 cup of the flour, all of the sugar, the egg, baking powder, vanilla, and almond extract (add a few drops of food coloring if desired).
- Beat until well combined.
- Beat in rest of the remaining 2 1/2 cups flour.
- DO NOT CHILL DOUGH.
- Force dough through a cookie press fitted with a decorative plate onto ungreased cookie sheets, following the directions on your cookie press (Leave about 1 inch between each cookie on the sheet).
- Bake in a preheated 375 F oven for 8-10 minutes or until the edges are firmed but not browned (these will not get brown when done- if they are brown, then they are burnt).
- Remove to a wire rack to let cool completely before icing.
- Mix icing ingredients, adding only as much milk as needed to get a spreading consistency.
- You will have extra icing.
- Dip tops of baked cooled cookies into icing and then into a bowl of colored sprinkles, if desired.
- Let icing on cookies firm up, then store in airtight containers.
- They freeze well.
These cookies are very tasty, easy to make and you don't have to wait for them to chill so it saves time. My DH & I had a lot of fun decorating cookies today. I bought a new cookie press a lot better than my old one, So I'll be using this recipe again soon, Making cookies for Grand-Kids & our Great-grandson.
I thought this recipe was wonderful...very easy to make and fun to decorate! As for the low rating given by Christina White, I am surprised her recipe turned out at all since she obviously didn't read the directions about it not working well in the Pampered Chef press....still a wonderful recipe in my grandmothers old press....thumbs up!!!!
This is an excellent recipe for spritz. Perfect combination of flavors and great that you don't have to chill the dough. The reason it doesn't work in a Pampered Chef cookie press is that it calls for too much flour. In that particular press, you don't want to use more than 2 1/4 cups of flour. If you go over that amount, it will not work. I was a PC director and consultant for 8 years and demo'd the press many, many times. I would not hesitate to use this wonderful recipe in another type of press because I know this recipe is good. KCShell