Best Grandmas Spritz Press Cookies Recipes

GREAT-GRANDMAS SWEDISH SPRITZ RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Beat butter with an electric mixer in a large bowl until light and fluffy. Slowly add sugar while beating until the mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing the first to blend into the butter mixture before adding the other. Beat egg white and almond extract into the mixture. Pour the flour in small amounts into the mixture while beating; continue beating until fully incorporated.
• Using a cookie press, press dough onto prepared baking sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

GRANDMA WENDT'S ALMOND SPRITZ COOKIE RECIPE

Steps:

• The directions for this recipe are for using the poinsettia shape disk.
• Heat oven to 400 degrees.
• Mix butter and sugar.
• Mix in remaining ingredients. This is the critical moment for this cookie; if it feels too tacky add 1/8-1/4 cup of additional flour.
• Refrigerate for 10 minutes or so (I usually make a double batch, and refrigerate the first batch while I am mixing the second batch.).
• Fill the press with dough and press onto ungreased cookie sheet. (I can usually put 24 on a large sheet; they don't spread much).
• Sprinkle each cookie with colored sugar. (My Mom used to place a cinnamon dot into the center of each cookie, but I skip that).
• Bake for 7 minutes; remove from pan to cool. (You may need to adjust this depending on your oven).

GRANDMA'S SPRITZ PRESS COOKIES

Steps:

• Mix butter, sugar, extract, salt, and egg together (I recommend a Kitchen Aid).
• Slowly add flour to the wet ingredients.
• Add food coloring (if desired)
• Load dough into cookie press.
• Press cookies onto cookie sheet.
• Decorate.
• Bake a 400 degrees for 7-10 minutes.
• Cookies will not brown when done.

GRANDMA'S SPRITZ

Steps:

• 1. Cream butter. Gradually add sugar and mix well.
• 2. Beat in the egg yolks and the almond extract.
• 3. Gradually add the sifted flour.
• 4. Place in a cookie press.
• 5. Arrange similar size shapes on cookie sheet.
• 6. Bake at 350 degrees for 8 to 10 minutes, depending on your oven. (I have heavy cookie sheets, and in my oven, I bake for 12 minutes.)
• 7. DO NOT OVER COOK. Bake until lightly golden on the edges.
• 8. **** In Swedish tradition, form S's and O's with the star shape in your cookie press.

BUTTERY SPRITZ COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely., If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

ALMOND SPRITZ PRESS COOKIES

Steps:

• Cream shortening, adding sugar in gradually.
• Add unbeaten egg, sifted dry ingredients, flavoring and a few drops of food coloring. Mix well. (NOTE: you must sift the flour first and then measure or you will add too much flour and the dough will be too stiff!).
• Fill cookie press. Form cookies on ungreased cookie sheets using the tree plate. Decorate with tiny multi-colored sprinkles.
• Bake at 400°F for 6-8 minutes. Cool just slightly and remove from cookie sheet to cooling rack. (If you wait too long, they will break when you try to move them.).