Wednesday, February 20, 2008

Classic Spritz Cookies

Classic Spritz Cookies
recipe from The Pampered Chef

1 1/2 cups (3 sticks) butter or margarine, softened (do not substitute vegetable oil spreads)
1 cup sugar
1 egg
1 teaspoon vanilla
3 1/2 cups all-purpose flour (14 ounces)
Colored sugar or sprinkles (optional)

1. Preheat oven to 375 degrees (F). In Classic Batter Bowl, beat butter on medium speed of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.
2. Fill Cookie Press, fitted with disk of your choice, with dough using Medium Scoop. Press dough onto flat Baking Stone 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired.
3. Bake 10-12 minutes or until firm but now brown. Cool 2 minutes on Baking Stone; remove to Nonstick Cooling Rack. Repeat with remaining dough.

Variation: Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase sugar to 1 1/4 cups. Add 1/3 cup unsweetened cocoa powder to flour mixture. Proceed as recipe directs.

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