Buttery Spritz Cookies
This tender spritz cookie recipe is very eye-catching on a Christmas cookie tray. The dough is easy to work with, so it’s fun to make these spritz cookies into a variety of festive shapes.
| Servings | Prep Time | Cook Time |
| 7-1/2dozen | 20minutes | 10minutes per batch |
| Servings | Prep Time |
| 7-1/2dozen | 20minutes |
| Cook Time |
| 10minutes per batch |
Ingredients
- Cookies
- 1 cup butter softened
- 1-1/4 cups icing sugar
- 1/2 tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2-1/2 cups all-purpose flour
- Glaze
- 1 cup icing sugar
- 3 tbsp water
- coloured sugar
- coloured sprinkles
Portions: dozen
Units:
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Ingredients
Portions: dozen
Units:
|
Instructions
- Preheat oven to 375°. In a large bowl, cream butter, confectioners' sugar and salt until light and fluffy. Beat in egg and extracts. Gradually beat flour into creamed mixture.
- Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely.
- In a small bowl, mix confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.
Recipe Notes
Melted chocolate candy coating may be used in place of confectioners' sugar glaze; dip and decorate as directed.
1 cookie: 43 calories, 2g fat (1g saturated fat), 7mg cholesterol, 30mg sodium, 6g carbohydrate (3g sugars, 0 fibre), 0 protein.
Originally published on Taste of Home.
