Butter Spritz Cookies

One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond.
  • Level: Easy
  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 5 dozen cookies
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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)
  1. 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.
  2. 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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