Classic Spritz Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
• Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.

Steps:

• Preheat oven to 375°F.
• Using electric mixer, beat butter and sugar in large bowl. Add egg, milk, vanilla and almond extract; beat well.
• Stir together flour and baking powder; gradually add to butter mixture. Stir just until smooth dough forms. Do not chill.
• Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake until lightly browned around edges, about 10 minutes. Transfer to rack and cool.

Steps:

• Preheat oven to 375.
• In a batter bowl, beat butter on medium speed of electric mixer until creamy.
• Add sugar, egg and vanilla; beat well.
• Add flour, 1 cup at a time; mix well.
• Dough will be soft; do not refrigerate.
• Fill Cookie Press, fitted with disk of your choice, with dough using Medium Scoop.
• Press dough onto flat Baking Stone 1 inch apart.
• Decorate cookies with colored sugar or sprinkles, if desired.
• Bake 10-12 minutes or until firm but not brown.
• Cool 2 minutes on flat Baking Stone; remove to Stackable Cooling Rack.
• Repeat with remaining dough.
• *Variation:Chocolate Spritz Cookies: Decrease flour to 3 cups.
• Increase sugar to 1 1/4 cups.
• Add 1/3 cup unsweetened cocoa powder to flour mixture.
• Proceed as recipe directs.