These were always a staple growing up in my family around the holidays.
The shapes are achieved using a cookie press - easily found at a local retailer - but you could also use cookie cutters. I find the cookie press to be much more fun!
Make a double batch if you'd like, as they freeze nicely and chances are your kids will want to help with the cookie pressing!
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 egg
- 1/4 teaspoon almond or vanilla extract
- food coloring, if desired
- sprinkles, etc., for decorating
Instructions: Buttery Christmas 'spritz' cookies
1. Heat oven to 400° F. Beat butter and sugar in a large bowl or mixer at medium speed. Stir in flour, salt, egg, almond/vanilla extract and food coloring (if using - you can also do this later if you want your dough to be different colors).
2. Place desired amount of dough in cookie press. It's best not to over-fill it. Fit with desired disc and press onto ungreased cookie sheet (or cookie sheet lined with parchment paper).
3. Decorate with sprinkles, etc., if you'd like.
4. Bake 5-8 minutes until set, but not brown. Immediately remove from cookie sheet to wire rack to cool.
Tip: to decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.
Recipe adapted from Betty Crocker.
(© 2015 KUSA)