Name: Butter Spritz Cookies
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 5 dozen cookies
Ingredients: 2 sticks (8 ounces) unsalted butter; 1 cup confectioners' sugar; 1 teaspoon pure vanilla extract; 1/2 teaspoon almond extract; 1 large egg; 2 1/2 cups all-purpose flour (see Cook's Note); 1 teaspoon baking powder; 1/2 teaspoon fine salt; Sprinkles for garnish

Directions

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19m Easy 93%

CLASS

Special equipment:

a cookie press (a.k.a. spritz gun)

Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.

Cook’s Note

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

This recipe has been updated and may differ from what was originally published or broadcast.

Butter Spritz Cookies

Ingredients

Directions

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