Spritz Recipe

From Dorothy McNett's Recipe Book.

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See Also: Cookies


From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

1 cup unsalted butter, softened
3/4 cup sugar
2 egg yolks
1 teaspoon real vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour, sifted or lifted
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
decorations as desired, such as silver and gold dragee, sprinkles, almonds, dried fruits...

In batter bowl, beat butter until creamy. Add sugar beating until fluffy. Add egg yolks, one at a time, and beat until smooth. Beat in vanilla and almond. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to butter mixture, blending thoroughly. Place dough in a cookie press fitted with a design plate, packing it firmly and evenly. Force out onto ungreased baking sheets, spacing cookies about 1 inch apart. If kitchen is very warm and dough is soft and sticky, refrigerate until firm enough to press easily. Decorate as desired. Bake in a 350 degree oven for 12-15 minutes, or until edges are lightly browned. Transfer to racks and let cool. Store airtight. Makes about 4 dozen.

Recipe created 1997-11-05.

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