Unchilled Spritz Cookie Dough |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 6 |
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I have been making these buttery little cookies for Christmas every year since I was a little girl. You can color the dough any color you like or leave them plain. I sometimes color half the dough green and half red, then put two lumps of each color through the cookie press at the same tiem to create two-toned cookies. I originally got the recipe from Better Homes & Gardens New Cook Book . You may choose to ice these cookies or not - it is completely up to you. NOTE: This recipe is NOT compatible with the Pampered Chef Cookie Press, which only works with recipes calling for far less flour. I have used a manual Wilton cookie press, and also an electric standard cookie press with great results. Ingredients:
1 1/2 cups sweet unsalted butter, no substitutes |
3 1/2 cups all-purpose flour |
1 1/4 cups granulated sugar |
1 large egg |
1 teaspoon baking powder |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
food coloring, as desired (optional) |
1 cup sifted powdered sugar (sift before measuring) |
1/4 teaspoon vanilla |
milk, as needed |
colored sprinkles |
Directions:
1. Preheat oven to 375 degrees F.
2. Beat butter using an electric mixer on high speed for about 30 seconds.
3. Add just 1 cup of the flour, all of the sugar, the egg, baking powder, vanilla, and almond extract (add a few drops of food coloring if desired).
4. Beat until well combined.
5. Beat in rest of the remaining 2 1/2 cups flour.
6. DO NOT CHILL DOUGH.
7. Force dough through a cookie press fitted with a decorative plate onto ungreased cookie sheets, following the directions on your cookie press (Leave about 1 inch between each cookie on the sheet).
8. Bake in a preheated 375 F oven for 8-10 minutes or until the edges are firmed but not browned (these will not get brown when done- if they are brown, then they are burnt).
9. Remove to a wire rack to let cool completely before icing.
10. Mix icing ingredients, adding only as much milk as needed to get a spreading consistency.
11. You will have extra icing.
12. Dip tops of baked cooled cookies into icing and then into a bowl of colored sprinkles, if desired.
13. Let icing on cookies firm up, then store in airtight containers.
14. They freeze well.
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