How to Make Butter Spritz Cookies

One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond.

Gather 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 and sprinkles for garnishing. Preheat 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, form the cookies and place onto ungreased, nonstick baking sheets.

Top with sprinkles of your choice before placing the baking sheets in the oven.

Bake until firm but not yet browning, 6 to 8 minutes. Observe the results (from left to right): parchment on a regular sheet pan for 7 minutes, no parchment on a sheet pan for 7 minutes, nonstick pan with no parchment for 5 minutes and a nonstick pan with no parchment for 6 minutes.