I had to get out my gun for cookie number 6. No, not my long barrel six-shooter, but my Wear Ever Cookie Gun.
Spritz Cookies are another of Dear Husband’s favorites. I mean who doesn’t like a gob of butter and sugar disguised as an innocent little flower? I haven’t made these cookies for a couple years. The cookie is fairly simple to put together with the only exception being “shooting” them onto the cookie sheet. They are a lot like pancakes, the first couple may be edible but aren’t much to look at. This time I was determined to press out even cookies right from the beginning. So I did a little internet research and found a few tips to help make this cookie adventure a success.
- Let the butter soften, but don’t let it get too warm.
- The cookie sheets should not be greased
- Chill the cookie sheets before each batch is pressed onto them
- Place the “feet” of the cookie gun on the sheet, squeeze the trigger, then give a slight twist as you pull the cookie gun away
- Keep a close eye on the baking time, these cookie brown quickly!
With all these tips and tricks, this batch of Spritz cookies were a success!
Classic Spritz Cookies
1 1/2 c Butter, softened
1 c Sugar
1 tsp Vanilla flavoring
3 1/2 c Flour
optional~1/2 tsp Almond flavoring
Preheat oven to 375; In large bowl beat sugar and butter until creamy; Add egg and vanilla (& almond if using); Beat well, scraping the sides of the bowl as needed; Add the flour and mix on low speed until just combined. (Dough will be soft, do not refrigerate!) Press dough onto cookie sheet; Decorate cookies with sugar or sprinkles as desired; Bake for 8-10 minutes, or until very lightly golden brown. Allow to cool for two minutes before transferring to a cooling rack.