Butter Spritz Cookies

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I hate to admit it because I have used so many recipes from this site with great success, but these are terrible! I chilled the dough so they held their shape - but the flavor is so bad there is nothing I could think of to fix them!

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I've been making, baking and eating spritz cookies since the 1950's. This spritz recipe was a disaster! Like a previous poster, mine melted into round, flat cookies, with no distinguishible design and a little brown around the edges. They were very delicate and tasted fine (almost breaking when picked up. So, I melted some chocolate chips and sandwiched it between two cookies. It gave them some stability and added some extra chocolate taste. They kind of came out like Pepperidge Farm's Milano cookies.

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I thought I'd give this recipe a try and was not too impressed. I also made spritz cookies from my Better Homes & Gardens cookbook ("The New Cookbook", copyright 1996. Next year I'll stick with my BH&G. The Food Network recipe lacked flavor and needed more sugar.

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This was a great spritz cookie. The dough was very easy to work with. The cookies turned out beautiful and they tasted great. I am so excited to finally find a cookie that works great with my gun.

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I make spritz every year for Christmas, but I thought I'd try a new recipe for 2006. Rave reviews from my family. Very fluffy and light, just the right amount of sweetness. I added a tiny bit more almond, but I'm just a nut fan.

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I really liked these cookies. For a christmas twist I added a crushed up candy cane mixed with sugar on top of the cookies before baking. I didnt have a press so I just made small balls. The cookies had a nice peppermint taste and they were just so easy.

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These were fast and a treat! I think that the butter flavor really stood out. I like the almond flavor in a spritz cookie, so next time, I will add a bit more. Very easy and satisfied my craving!

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I don't think there was enough flour in this recipe. I started with Cristmas tree shapes and 5 minutes later had thin wafers with browned edges.

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These cookies were very easy to make! I softened the butter in the microwave for 20 seconds and creamed it before adding the powdered sugar. I beat the butter and powdered sugar(using regular beaters -- I don't own a fancy mixer until it was the consistency of frosting. I then slowly added the flour/baking powder mixture three different stages. Since I don't own a cookie press, I rolled the dough into balls (a rounded teaspoonful -- app. 1"/ea. and used the bottom of a beer mug to flatten them (I sprayed with bottom of the mug with butter-flavored cooking spray and dipped it in a bowl full of colored sugar sprinkles. Each batch baked perfectly in 8 minutes! I only got 3 dozen cookies out of each batch using this method.

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this recipe is for you like it is for me. It is simple with ingredients that are already on hand. I switched out the almond extract for peppermint extract and the results were fabulous!