Swedish Spritz
A touch of almond extract gives these spritz wonderful flavor. For Christmas, you could tint half of the dough with red food coloring and the other half with green. —Irmgard Sinn, Sherwood Park, Alberta
Ingredients
- 1 cup butter, softened
- 2/3 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- Prepared frosting, assorted sprinkles and decorating sugars
Reviews
Delicious as written
This is nearly the same as the same Spritz cookie recipe that's been used in my family for 50 years. The only differences: use 3 egg yolks instead of 1 whole egg; no baking powder. The egg yolks make the cookie extra tender. In my family, it's not Christmastime until the Spritz cookies get made. I always make them green and use my Christmas tree die for the cookie press. I carefully pack them in round tins and send them to my three brothers who live across the country...just like our mom used to do for the boys once they moved away from 'home'.
I have been using almond instead of vanilla for years in my spritz cookies. We also usually add a chocolate star to the middle of some of the shapes and then refer to them as andquot;belly buttonandquot; cookies. It just isnand#039;t Christmas without them.
These cookies are delicious and always a favorite on my holiday cookie tray. The dough works well with my cookie press. I also made them into witches fingers for Halloween. I colored the dough green. I formed the finger shape by rolling a ball of dough to 5" in length and 1/2" thick. I made shallow knife cuts for lines and knuckles then dusted those with chocolate milk powder. I took sliced almonds-which I had dyed in red food coloring-(just shake the almonds gently with the dye in a sealed sandwich bag) and used those for fingernails. They took 10 minutes to bake.
Fantastic spritz cookies
No comment left