Holiday Spritz Cookies ( Anna Olson's Spritz Cookies)

Recipe by Gerry
READY IN: 47mins
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup butter (room temperature)
  • 12
    cup sugar (granulated)
  • 1
    large egg (separated, yolk for dough, reserve whites and beat for brushing tops)
  • 1
    teaspoon almond extract
  • 2 12
    cups sifted flour (start with 2 1/4 cups, may need up to 2 1/2 cups of flour)
  • sugar, for sprinkling (I use the white granulated, you may use tinted sugar)
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DIRECTIONS

  • Preheat oven to 350.
  • Using an electric beater beat butter and sugar - I beat until nice and fluffy.
  • Add egg yolk and almond extract; beat well.
  • Add 2 1/4 cups of the sifted sifted flour over the butter mixture with wooden spoon or mixer on low.( a wooden spoon works best for me) thoroughly incorporate the flour and form dough into a ball.
  • NOTE: if dough is too sticky add 2 - 4 tablespoons flour - chill dough before moulding ( I cover bowl and chill in the fridge for 1/2 an hour) a chilled baking pan makes forming cookies much easier.
  • If using cookie press, press on sheet, wait a few seconds, then twist the press slightly as you lift it straight up.
  • NOTE: if dough is too stiff to press out beat another egg yolk into the dough - (moulding by hand you may need to use all of the 2 1/2 cups flour - flour hands lightly makes moulding by hand easier).
  • If you don't have a cookie press form into 1/2 inch balls - push a cherry into the centre.
  • Brush cookies with beaten egg white and sprinkle with sugar; bake at 350 for 8 - 12 minutes or until golden around the edges.
  • Cool on a wire rack.Yield will vary as to size of cookies.
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