Butter Spritz Cookies
- Level: Easy
- Yield: 5 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 56
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 11
- Sodium
- 27
- Total: 23 min
- Active: 15 min
Ingredients
2 sticks (8 ounces) unsalted butter
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg
2 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon fine salt
Sprinkles for garnish
Directions
Special equipment:
a 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.
Cook’s Note
Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)