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Ingredients
- Spritz Cookies:
- 1 cup (227 grams) unsalted butter, room temperature
- 1/2 cup (100 grams) granulated white sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 2 1/4 cups (295 grams) all purpose flour
- 1/4 teaspoon salt
- Garnish:
- candied cherries, nuts, colored sprinkles or colored sugars
Preparation
Step 1
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. You will need two ungreased baking sheets.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. On low speed, gradually add the flour and salt and mix until incorporated.
To Press Cookies: Scrape some of the dough into your cookie press that has been fitted with a decorative plate (follow manufacturer's instructions). Hold the cookie press perpendicular to the ungreased baking sheet, with the tip almost touching the sheet, and squeeze the trigger. (If you find the dough is too soft, because the shape of the cookies is not clearly defined, then chill the dough.) Continue to press out the cookies, spacing about 1 inch apart. If desired, decorate the cookies with pieces of candied cherries, nuts, colored sprinkles or colored sugars.
Bake cookies for about 6-9 minutes or just until the edges of the cookies are barely tinged with brown. Remove from oven and gently transfer the cookies to a wire rack to cool completely. These cookies will keep at room temperature for about one week or they can be frozen for several months.