Every year, I plan a massive list of cookies and treats I want to make for Christmas. The list is so big that if I started baking for Christmas in June, I wouldn’t get them done. So every year I have par down the list to something a bit more realistic. Every year, Spritz cookies get cut because they require a bit of special equipment in the form of a cookie press.
This year I decided to keep them on them list and buy a cookie press. I bought a Wilton cookie press for about $15. I have had several people tell me that the cookie press is hard to use. I found that there is a bit of a learning curve, its not hard. Here are a few things I learned about making spritz cookies. 1. Don’t grease or line your pans. It makes your cookies spread. 2. If you are tooling a long pressing cookies and all of a sudden the cookies won’t release from the press, its because your dough is too warm. Put the press and baking sheet in the fridge for 5 minutes and try again. 3. Don’t let the cookies cool more then the recommended 2 minutes. Once cooled the cookies will break more easily when removing them. 4. I discovered I like these cookies with out decorations but you can sprinkle the cookies with colored sugar before baking if you like a more festive cookies
Adapted From Wilton.com
1 3/4 cup all purpose flour
1/2 tsp baking powder
3/4 cup butter, softened
1/2 cup sugar
3 TBS lightly beaten egg
1 TBS Milk
1/4 tsp almond extract
1/2 tsp vanilla
Preheat your oven to 350 degrees. In a small bowl, combine the flour and baking powder.
In a separate bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add egg, milk, almond extract and vanilla extract; mix well.
Add the flour mixture to the butter mixture; beat until well combined. DO NOT CHILL.
Put your chosen disk into the cookie press and fill it with dough. Press the cookie dough onto an ungreased cookie sheet.
Bake 10-12 minutes or until the edges begin to turn golden brown. Cool for 2 minutes on the cookie sheet on a cooling rack. Remove the cookies from the cookie sheet and cool completely on the cooling rack.