Spritz Cookies for Cookie Press

READY IN: 27mins
SERVES: 12
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
  • Ingredients
  • 1 12
    cups butter, softened (3 sticks)
  • 1
    cup sugar
  • 1
  • 1
    teaspoon vanilla
  • For Classic
  • 1 34
    cups flour
  • For Chocolate
  • 18
    cup sugar
  • 1 12
    cups flour
  • 2 12
    tablespoons unsweetened cocoa powder
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DIRECTIONS

  • Step 1: Cream together butter and sugar until light and fluffy.
  • Step 2: Add egg and vanilla, mix until smooth. Scrape down the sides of the bowl to ensure all of the ingredients are combined.
  • Step 3: Now, split the mixture in half. I press it down evenly in the bowl and then draw a line. Scoop one half into another bowl Not precise, but it works. One half (bowl) will be the classic version and the other half will be the chocolate version.
  • Step 4:
  • To the Classic version:
  • add 1 3/4 cup flour and combine. I start with 1 1/2 cups flour and see if that is enough. We want a soft dough. If I add too much flour it becomes crumbly and won’t work in the cookie press. Thus, I start with a lower amount of flour and if needed, add more.
  • To the Chocolate version:
  • add 1/8 cup sugar, 1 1/2 cups flour and 2 1/2 tablespoons unsweetened cocoa powder.
  • Step 5: Add the dough to your cookie press and press the cookies onto a cookie sheet. Decorate with colored sugar and sprinkles. Bake in a 375 degree oven for about 10 minutes; or until the edges are a light golden brown. Let them cool for two minutes and then transfer to a cooling rack.
  • As I said earlier, these cookies are not just for Christmas. You can make these all year round by changing the press and decorations. Imagine the possibilities…. recipe from: https://www.funinkeywest.com/2-best-ways-to-make-pampered-chef-spritz-cookie-recipe/.
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