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Wednesday, February 20, 2008

Classic Spritz Cookies

Classic Spritz Cookies
recipe from The Pampered Chef


INGREDIENTS:
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)

DIRECTIONS:
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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