One of my yearly traditions is baking spritz cookies. I’ve eaten these bite sized treats during the month of December ever since I was a child and I have always thought that they were magical. Between the darling shapes and the colorful sprinkles, spritz cookies have always managed to put a smile on my face.
Usually, I bake them with my mother and while we always have a good time, it never fails that there will be bickering about the spritz gun. If you’ve ever made them, you might have a pretty good idea of what I’m talking about. Either the cap holding the dough pattern gets stuck or the shapes aren’t quite right or the dough just won’t fit nicely into the canister (sigh!). Despite all of the struggles, these cookies are well worth it and are always on my holiday list!
Spritz cookies contain lots of butter and end up tasting very similar to a light shortbread. These morsels are only lightly sweetened which adds to the ease of eating
way too many a fair share.
The holidays would not be the same for me without baking a batch of these treats and I welcome you to try them! Maybe you’ll fall in love with these cookies and end up making them a part of your holiday tradition as well.
Have a very happy and safe holiday everyone!
Classic Spritz Cookies
Recipe from Wilton
Makes: 7-8 dozen cookies, Difficulty: Intermediate
- 1 1/2 cups unsalted butter
- 1 cup granulated sugar
- 1 egg
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- sprinkles and food coloring for decoration
Heat oven to 375 degrees F. Grease cookie sheets. (I used Silpat because I found that the cookies sat well on the sheet and baked evenly)
Thoroughly cream butter and sugar. Add egg, milk, vanilla and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing into a smooth dough. Do not chill – this dough works better when it is closer to room temperature.
Place dough into a spritz cookie press and press cookies onto greased cookie sheets. Bake 10-12 minutes or until lightly browned around edges. Remove cookies from sheet; cool on rack.