One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond.
- 2 sticks (8 ounces) unsalted butter
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- Sprinkles, for garnish
Special Equipment: 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.
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