Quick Mix Spritz Cookies

"Another favorite recipe from the booklet supplied with the Mirro brand Cookie & Pastry Press. There is no refrigeration required. I searched Zaar for the spritz cookie recipes I use from this book, to share with a fellow chef, but they weren't posted yet. *For tips on obtaining the best results possible with your cookie press, check out my photo demo in the Kitchen Gadgets & Appliances forum; click the link on my profile page or copy and paste this address: http://www.food.com/bb/viewtopic.zsp?t=330463. I do not believe the forums are accessible anymore, so check out my original post on my personal blog here: http://tinkstreats.blogspot.com/2010/03/mirro-cookie-pastry-press.html#links"
 
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photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
photo by Gary S photo by Gary S
Ready In:
22mins
Ingredients:
7
Yields:
5-6 dozen cookies
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ingredients

  • 2 14 cups sifted flour
  • 34 cup sugar
  • 12 teaspoon salt
  • 14 teaspoon baking powder
  • 1 cup butter (refrigerator temp or only slightly softened, margarine or shortening can be subbed)
  • 1 egg
  • 1 teaspoon vanilla
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directions

  • Sift flour, sugar, salt and baking powder together in a bowl.
  • With a pastry blender or two knives, cut the butter into the flour mixture until it resembles pie crust or biscuit mix (very fine lumps).
  • Crack an egg into a glass, liquid measuring cup. A large egg will measure 1/4 cup. If it doesn't, add water to reach the 1/4 cup line.
  • Add the egg, water (if needed) and the vanilla to the flour mixture and beat the mixture well.
  • Fill cookie press and form cookies on ungreased cookie sheets (aluminum preferred for best heat distribution).
  • Bake at 375°F for 10-12 minutes or until cookies are just set or very slightly browned. Check cookies at the 10 minute mark and bake 1-2 minutes longer, if needed.
  • Remove immediately to cooling racks.

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Reviews

  1. Tea Jenny
    These cookies were a delight to have with a nice cup of tea, but Oh my!!! what a mess I got in making them, even the dog was laughing at me. But hay ho, I got there in the end. I bought a cookie press about a year ago and not used it, but I will not give in. I WILL make prettier ones. Tink you make them so pretty. but they are a very nice cookie and I WILL!!! make them again, I think by Christmas I should of mastered it. LOL. Made for ZWT#6 2010.
     
  2. Gary S
    Perfect, simple recipe! I just got a Mirro "Cooky" press from an antique store, and I couldn't wait to try it out. It came with a torn box, and no instruction / recipe insert - so I was excited to see this recipe posted! I just finished up a batch, and they turned out great! I used butter flavored crisco instead of real butter - only because I was halfway through making the dough and realized I was out of butter. I don't know how differently these would have turned out using butter, but I think they turned out perfectly with the butter flavored crisco. The dough combined easily, was easy to handle, and extruded through the cookie press with ease. I refrigerated my cookie sheets before pressing cookies out, just to help them stick and hold their shape. The cookies are delicious - light, crispy, and delicate. The pressed cookies held their shape very well. I'm looking forward to adding color and decorative sugars to these for holidays and special occasions.
     
    • Review photo by Gary S
  3. sarcatfraz
    I have a recipe that has to be at least 60 years old and it is quite different in that the quantity of each ingredient is very different. 2 cups butter, 1 1/2 cup sugar, 6 egg yolks, 1 1/2 tsp almond extract, 4 cups sifted flour. Any comments? I assume the recipe came with my little aluminum Mirro cookie press. Any comments welcome.
     
  4. BirdHappy
    This is the recipe I remember as a kid. I also remember the Mirro cookie press. Manual. UGH. But the cookies were great!! It was a boom when the Super Shooter came around back in the late 70's or early 80's. This makes recipe makes THE BEST spritz cookies!!! Enjoy!
     
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Tweaks

  1. Gary S
    Substituted butter flavored crisco in place of butter.
     

RECIPE SUBMITTED BY

Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
 
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