Spritz Cookies
8 Dozen-Half Dollar Sized Cookies
Equipment
- cookie press
- non-stick baking sheets
- food coloring
- sprinkles
Ingredients
- 3 sticks unsalted butter, room temperature 3 sticks=1½ cups
- 1 cup granulated sugar
- 2 tsp almond extract can substitute for vanilla extract
- 2 large eggs
- ½ tsp salt omit if using salted butter
- 4 cups all-purpose flour
Instructions
- In an electric mixing bowl, add in the butter and beat on medium high (scraping the sides of the bowl every couple of minutes) for 8 minutes. This will cause the butter to become light, fluffy, and the color will become a cream color instead of yellow butter.
- Add in the sugar, eggs, almond extract, and salt. Beat on medium low until combined. Scrape the sides of the bowl and beat again to combine.
- Add in the flour one cup at a time beating on low until the flour is barely combined with the rest of the ingredients. Repeat this until all of the flour has been added and is completely combined with the dough.
- Add in desired food coloring, divide into different bowls for more than one food coloring. Once food coloring is mixed thoroughly through the dough, add into the cookie press according to the directions for your press.
- Press the cookies with the cookie press onto the sheet, add on any sprinkles you desire. Pressing the cookies may take some initial trial and error. The dough is buttery, so you do not need to grease the pan. A non-stick pan is preferable, or a silicone baking pad. Through my own trial and error I learned parchment paper does not work, the dough will not stick enough to it for the press to work. Bake in a 375°F preheated oven for 5 minutes. Let cool on a cooling rack. Serve immediately or store in an airtight container for up to a week.
Nutrition
Serving: 3cookiesCalories: 54kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 2gTrans Fat: 1gCholesterol: 11mgSodium: 14mgPotassium: 8mgFiber: 1gSugar: 2gVitamin A: 94IUCalcium: 2mgIron: 1mg
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