Spritz Cookies
Spritz Cookies  (tested - tastes great)

1 cup butter
2/3 cup sugar
1 egg
1 1/2 tsp almond extract
2 1/2 cup flour

Cream butter and sugar well.

Add eggs and extract.

Sift dry ingredients into mixture, blend.

Color with food coloring if desired.

Fill cookie press and make desired shapes.

Place on ungreased baking sheet. Decorate as desired with colored sugars or decorettes.

Bake at 400 degrees for 6 to 9 minutes.

Almond Creme Spritz Cookies
1 cup butter, softened
1 3-ounce package cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla
2 cups all-purpose flour
Finely chopped almonds

Beat butter and cream cheese in a large mixing bowl till well combined. Add sugar, almond extract, and vanilla; beat till combined. Beat in flour. Cover and chill dough for 30 minutes or till easily worked but not too stiff. Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Sprinkle with almonds. Bake in a 375 F. oven for 8 to 10 minutes or till edges of cookies are firm but not brown.

Spritz Cookie Flavor Variations

Almond Spritz - Replace the vanilla extract with pure almond extract.

Butterscotch or Camamel Spritz - Substitute brown sugar for white (only change).

Chocolate Spritz - Add 2 ounces melted unsweetened chocolate to sugar mixture. Be sure the chocolate is cool before adding to mixture. Another chocolate variation is to substitute 1/4 cup unsweetened cocoa powder for 1/4 cup of the flour and add along with the sugar to the beaten butter in the mixing bowl.

Coffee Spritz - Add 1 tbsp instant coffee and 1/4 cup pecans with the sugar.

Lemon Spritz - Replace the vanilla extract with 1 tablespoon lemon juice and 1 teaspoon lemon zest (rind).

Orange Spritz - Add 1 tablespoon grated orange zest with dry ingredients.

Orange Pecan Spritz - Add 2 tbsp orange peel and 1/2 cup pecans when you add the flour.

Peanut Butter Spritz - Reduce butter to 2/3 cup. Add 1/2 cup peanut butter

Create a marble effect - Fill the press tube with a portion of regular spritz dough along one length of the press cylinder, and a portion of Chocolate spritz dough along the remaining length of the cylinder. Press out dough through a decorative disc onto baking sheets for an interesting marble design.


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