Name: Buttery Spritz Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 cup butter, softened -; 2-1/4 cups confectioners' sugar, divided -; 1/2 teaspoon salt -; 1 large egg, room temperature -; 1 teaspoon vanilla extract -; 1/2 teaspoon almond extract -; 2-1/2 cups all-purpose flour -; 2 to 3 tablespoons water -; Colored sugar and sprinkles -; Melted semisweet chocolate, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Buttery Spritz Cookies

1. 1 cup butter, softened -

2. 2-1/4 cups confectioners' sugar, divided -

3. 1/2 teaspoon salt -

4. 1 large egg, room temperature -

5. 1 teaspoon vanilla extract -

6. 1/2 teaspoon almond extract -

7. 2-1/2 cups all-purpose flour -

8. 2 to 3 tablespoons water -

9. Colored sugar and sprinkles -

10. Melted semisweet chocolate, optional -

How to cook deliciously - Buttery Spritz Cookies

1. Stage

Preheat oven to 375°F. In a large bowl, cream the softened butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, five to seven minutes. Beat in the egg, vanilla extract and almond extract. Editor’s Tip: Creaming butter and sugar creates pockets of air inside the batter. It's the secret to making light, tender cookies, so keep that mixer going for at least five minutes.

2. Stage

Gradually beat the flour into the creamed mixture. Editor's Tip: Don't let the mixer run too long here. Overworked cookie dough makes for tough cookies. After the flour is fully incorporated, you can move directly to the next step. However, if the dough feels too soft, cover the bowl, and let it chill in the refrigerator for 30 minutes. The ideal spritz dough is just soft enough to squeeze through the press but firm enough to maintain its shape.

3. Stage

Pack the dough into a cookie press fitted with the disk of your choice. Editor's tip: Press out any air pockets in the dough as you load the cookie press. Be sure to follow the directions included with your press. There are mechanical differences among models, particularly vintage cookie presses and new spritz makers.

4. Stage

Press the dough 2 inches apart onto ungreased baking sheets. Editor's tip: If you're new to spritz, it might take a few tries to get the cookies just right. Don't fret! If your shapes turn out a little sloppy, you can always roll the dough back up and return it to the press. Be sure to use ungreased, unlined cookie sheets. The dough needs that ungreased metal to grip when they release from the cookie press.

5. Stage

Bake the cookies until set, six to eight minutes. Do not let the cookies brown. Remove to wire racks to cool completely.

6. Stage

In a small bowl, mix the remaining 1 cup confectioners' sugar with enough water to reach the desired consistency.

7. Stage

Dip the cookies into the glaze. Sprinkle with colored sugar and sprinkles. Let stand until set. Editor's Tip: Melted semisweet chocolate can be used in place of confectioners' sugar glaze. Simply melt the chocolate of your choice, and dip the cookies into the melted chocolate.