Buttery Spritz Cookies
Description
A cookie press works a little bit like a caulk gun: Load it up with dough, and press the trigger to release the dough. A disk at the bottom of the chute forms the dough into the desired cookie shape. You’ll want to refer to your owner’s manual for specifics on how to use your cookie press. There is more than one type of cookie press, and vintage models work slightly differently than modern spritz makers.A cookie press works a little bit like a caulk gun: Load it up with dough, and press the trigger to release the dough. A disk at the bottom of the chute forms the dough into the desired cookie shape. You’ll want to refer to your owner’s manual for specifics on how to use your cookie press. There is more than one type of cookie press, and vintage models work slightly differently than modern spritz makers.
Ingredients
- 1 cup butter, softened
- 2-1/4 cups confectioners' sugar, divided
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-1/2 cups all-purpose flour
- 2 to 3 tablespoons water
- colored sugar and sprinkles
- melted semisweet chocolate, optional
Directions
- Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, 3-4 minutes. 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 remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; sprinkle with colored sugar and sprinkles. Let stand until set. Or, if desired, dip in melted chocolate, decorate and let stand until set.
