SPRITZ BUTTER COOKIES

Contributed by Marge Knyper, Anna K Lodge #36, San Francisco, CA

  • 1 cup butter (2 sticks)
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp. almond or vanilla extract
  • 2 1/4 cup all-purpose flour, sifted
  • food coloring (optional)
spritz cookies
  1. In large bowl cream the butter before adding the sugar and beating until fluffy.
  2. Beat in 1 egg and the extract until smooth.
  3. Slowly blend in the flour, a bit at a time.
  4. Chill dough.
  5. For variety, divide dough into thirds. Add a few drops red food coloring to 1/3, green to another 1/3 and leave 1/3 plain. [Also, you can use other colors as desired.]
  6. Fill a cookie press [Spritz Cookie presses have many choices of designs, so choose the one you like.] with dough in each color or combine colors for a rainbow effect. The dough should be pliable, but if it becomes too soft, re-chill slightly. Press onto an ungreased cookie sheet.
  7. Bake at 350° (F), 8 – 10 minutes or until lightly browned.
  8. Let sit just slightly and then remove to cooling racks.
  1. This recipe was in the Mar./Apr. 2008issue of Døtre Av Norge newspaper, pg. 27.
  2. Spritz makers can be purchased from a number of sources including a few listed on the left column. Norpro, Sveiko, Wilton, etc. make these. Check online which one has best ratings or check e-Bay for vintage ones (SAWA 200 Deluxe is one). Today, you can find several electric version such as the one made by Cuisinart (called an electric cookie press).
  3. Make sure the cookie sheet is cold when you start. If dough is too cold, it will not work. If dough does not adhere to cookie sheet, it will not detach from the cookie press. Read instructions on your machine to see if they give tips. It is an art to make these cookies.