Butter Spritz Cookies

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I had a recipe for chocolate spritz cookies but wanted to make some vanilla ones as well for a cookie tray. I followed the directions exactly as the instructions said, they were easy to do and bake. They came out really cute, but I'm so glad that I tasted them before putting them on the tray I was taking to a party, as they tasted TERRIBLE! They were really soft, almost too soft as if you handled them a little too hard, they would break and had a bad aftertaste. I was very disspointed as I didn't have time to bake more, so I ended up taking just chocolate ones. Very unusual for food network recipes, as everything I made before was great!

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I followed the recipe exactly. The suggested cooking time of 5-8 minutes is not long enough. They needed at least 10-12 minutes. Regardless of how long they were cooked, they crumbled almost immediately. Some of the cookies turned out OK, but they are a bit dry and very delicate. I won't make these again.

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followed the advice to chill the pans, worked much better. Would still like a recipe that keeps the shape better. Cookies are light, tastes great.

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I loved how light the cookies were....not heavy like my mother's recipe of yore. I made 3 batches; one all vanilla, one all almond with a few drops of red food coloring to make them pink (like Italian bakery cookies, and a batch of chocolate with glace cherry centers. Everyone loves them.

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I love making spritz cookies, especially at Christmas. I was looking for a recipe that didn't call for only egg yolks so I tried this one. They turned out dry and tasting only of baking powder. I will not use this recipe again. There are much better options.

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In order to keep your cookies from sticking to the press you need to do two things (in my opinion. First make sure that your cookie press is good quality. It doesnt have to be automatic/electric though. I prefer the "manual" ones.

Second, make sure that the dough is fairly chilled but still workable- not as cold as if you were making a log and doing sliced cookies or else they wont go through the press nicely either. Make sure the dough is smooth enough that cookies form a good shape from the press- meaning it cant be as cold as sliced cookies. Hope this helps!

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My mother had a perfect sprintz recipe years ago that got lost. I have searched for one like it ever since and nothing has come close until now. I make spritz every Christmas to give away in with my other Christmas cookies. They are always a little tough no matter what recipe I have used. These were tender and melt in your mouth. I used 2 different cookie presses because I have plates that I like out of both...worked perfect. I wouldn't change anything about this recipe...the only tip I have is to leave the cookies on the cookie sheet until cooled enough to lift off with your fingers. My search has ended.

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I read many of the mixed reviews on this recipe and was hesitant to make them, but went ahead anyway. I am so glad I did! This is such an easy cookie and turns out excellent. I made them exactly as presented and them used a Pampered Chef cookie press to make trees and wreaths. One pump of the handle was perfect, two pumps distorted the figure. I cooked them on P.C. stoneware and not one didn't turn out. When they had cooled a bit, I attempted to use a spatula to lift them off and became disappointed at the crumbliness, which someone had mentioned being the case. Well, a couple more minutes of cooling cured that problem and they disappeared from the counter almost as quickly as I could take them from the pan! My family LOVED these, definitely a keeper!

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I made these today for my kids' school program. They came out of the press just fine on a cold pan BUT 5-8 minutes at 350 degrees left them underdone and every one broke when i treid to move them. I cooked the second batch at 360 degrees and for 12 minutes.... at least these came off the pan without breaking. Taste is fine and they are ez to make but they are very very crubly. I don't think i will make them again and so am still searching for the perfect spritz cookie!

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I AM NEW TO SPRITZ COOKIES AND HAVE A COOKIE PRESS, I TRIED TO MAKE THE COOKIES AND STILL HAVE NO IDEA HOW TO SEPERATE THE PRESSED OUT COOKIE FROM THE PRESS. IT LOOKS LIKE THEY NEED TO HAVE A CUTTER. CAN SOMEONE TELL ME THE SECRET.
THANKS