The Secrets to Perfect Spritz Cookies

The Secrets to Perfect Spritz Cookies

This is a repost of  a blog entry from my old blog thedittmarfamilypage.blogspot.com.

These are some of the secrets tI have learned for making perfect Spritz Cookies.  

1. The dough should be very soft.

2. Chill the cookie sheets. This makes the dough stick to the sheet instead of the cookie press, so you don't end up with big globs. Turn the knob of the press exactly the same amount each time.

3. I always use parchment to make cookies, but DON'T use it for spritz cookies-the dough won't stick to it.
4. When you take the cookies out of the oven let them sit on the cookie sheet a few minutes before moving them to a cooling rack.

5.  Always use real butter.

This is my mother's recipe.  She made the best cookies.

Butter Spritz Cookies

Ingredients
1 cup confectioners' sugar
2 sticks unsalted butter
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons baking powder
2 cups sifted flour
Sprinkles for garnish

Directions
Preheat oven to 375 degrees F.
In a mixer with a paddle attachment, add the sugar and the butter. Mix until light and fluffy. Add the egg, vanilla and almond extracts and mix to incorporate. Sift together the baking powder and the flour. Add the flour mixture. Mix until combined. Using a cookie press, press cookies onto ungreased cookie sheets. Top with the sprinkles of your choice. Bake for 5 to 8 minutes, or until firm, but not yet browning.