Many years ago, someone gave us a spritz cookie press. We tried it out, but it was a dismal failure, and got stored away in the cupboard for a future try.
For that fateful first attempt, I used the recipe that came with the cookie press…I hoped to eventually find a recipe that would work at that we liked. Fast forward to today – we finally found it!
Today, my kids and I spent the afternoon playing with the cookie press using the following recipe from Paula Deane courtesy of Food Network.
|So cute – even without all the sugar and chocolate drizzles|
Prior to making these, we spent some time on youtube watching different videos on how to make spritz cookies. One of the most important things we picked up was that the first few will most likely always be globs…just keep going, they’ll get better, and the dough can be recycled. We also learned that the best way to decorate them is prior to baking them, rather than afterwards. My kids went kind of crazy with the colored sugar – but then, that’s what it is all about anyways. I followed up with some white and then mint chocolate drizzles after they had baked and cooled.
This recipe turns out melt in your mouth yummy, and will be added to our traditional Christmas cookies list. We had to triple the recipe to have enough to share with our neighbors and friends.
- 1 cup confectioners’ sugar
- 2 sticks unsalted butter
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 teaspoons baking powder
- 2 cups sifted flour
- Sprinkles for garnish
Preheat panggangan to 350 degrees F.
In a mixer with a paddle attachment, add the sugar and the butter. Mix until light and fluffy. Add the egg, vanilla and almond extractsand mix to incorporate. Sift together the baking powder and the flour. Add the flour mixture. Mix until combined. Using a cookie press, press cookies onto ungreased cookie sheets. Top with the sprinkles of your choice. Bake for 5 to 8 minutes, or until firm, but not yet browning.