Spritz!

These crunchy little cookies are literally shot out of a gun -- a cookie gun, that is. (Fine - some people call it a cookie press!) Fast to make, fun to eat.

CLASSIC SPRITZ COOKIES
(thanks to Wilton.com for sharing)

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 cups butter softened
• 1 cup granulated sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Makes:

7-8 dozen cookies.

Instructions:

Preheat oven to 350ºF. In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add  flour mixture to butter  mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.

Bake 10-12 minutes or until edges are light golden brown. (Do not overbake - the cookies should be barely gold.) Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.

Editor's note: The Mama usually did not include almond extract in her spritz cookies. Sometimes she added half a package of jello powder, which gave the cookies color and an interesting tang. I remember green (lime) and red (cherry) the most.