Christmas Spritz Cookies

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photo by TeacherLaLa photo by TeacherLaLa
photo by TeacherLaLa
photo by TeacherLaLa photo by TeacherLaLa
Ready In:
32mins
Ingredients:
14
Serves:
60

ingredients

  • 2 14 cups all-purpose flour
  • 14 teaspoon salt
  • 1 14 cups powdered sugar
  • 1 cup butter, softened
  • 1 large egg
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla
  • green food coloring (optional)
  • red glazed cherries (optional)
  • green glazed cherries (optional)
  • decorative candies (optional)
  • Icing

  • 1 12 cups powdered sugar
  • 2 tablespoons milk (plus additional, if needed)
  • 18 teaspoon almond extract
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directions

  • Preheat oven to 375°F.
  • Place flour and salt in medium bowl; stir to combine.
  • Beat powdered sugar and butter in large bowl until light and fluffy.
  • Beat in egg, almond extract and vanilla.
  • Gradually add flour mixture--mix until well blended.
  • Divide dough in half.
  • If desired, tint half of dough with green food coloring.
  • Fit cookie press with desired plate (or change plates for different shapes after first batch).
  • Fill press with dough; press dough 1 inch apart onto ungreased cookie sheets.
  • Decorate cookies with cherries and assorted candies, if desired.
  • Bake 10-12 minutes or until just set.
  • Remove cookies to wire racks; cool completely.
  • Prepare Icing, if desired.
  • Pipe or drizzle on cooled cookies.
  • Decorate with cherries and assorted candies, if desired.
  • Store tightly covered at room temperature or freeze up to 3 months.
  • --Icing--.
  • Place all ingredients in medium bowl; stir until thick, but spreadable. (If icing is too thick, stir in 1 teaspoon additional milk).

Questions & Replies

  1. I want to attempt this recipe, but I do not have a cookie press. How can I go about this? Cookie cutter and rolling pin? Or hand rounded balls, flattened?
     
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Reviews

  1. Perfect-- It was August and the batter was very soft, so I used a tiny cookie scoop instead of the spritz press. Fast, easy, looks like they came from the bakery--2 tsp vanilla for me, no almond, no icing.
     
  2. I made these cookies and they were great. They came together easy and smelled just like my memories of buttery-almond spritz cookies. I did add food coloring to half the dough and the kids loved the pretty pink they made. However I did need to decrease the temprature to 350 and baked them for only 5-7 minutes- depending on the shape that I used. The taste is richer and the texture is much more tender when the cookies are removed when just set. Thanks so much for sharing it really is a great recipe.
     
  3. I tried this recipe because it uses powdered sugar (I have a ton!) and it's supposed to work well for pressing. I've had problems in the past getting a good dough for my press. I was really impressed (no pun intended) that it worked so well and without refrigeration! Thanks for the recipe--it's a keeper!
     
  4. I never did get these to press out of my Cookie Press. I use an old fashioned hand press (screw type). I even tried refrigerating the dough... nothing helped. I wound up rolling into small balls and pressing them with the bottom of a glass that had been dipped in sugar. I topped them with some red and green sugar and baked for the same amount of time called for in the recipe. The cookies tasted great, but I was disappointed that I couldn't make spritz cookies! :-(
     
  5. Excellent spritz cookies. Like your first reviewer said, I've also found the hard bite of most recipes for spritz cookies unpleasent. This one is tender, buttery and just right.
     
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