Christmas Cookies: Spritz!

   Want a pretty, easy-to-make cookie that really dresses up your platter? Spritz, otherwise known as 'Swedish Butter Cookies,' fit the bill. The Mama made dozens of these to give away, as well as feed her hungry family. They can easily be decorated with frosting and sprinkles, as seen below. But I like them all by themselves, as well.
   Don't let the idea of a cookie press scare you. Think of a giant 'frosting tube' that pushes the dough through a ridged plate, right onto the cookie sheet. Think of how fast you can squeeze these little guys out!

(For more Spritz variations, visit the Wilton page, where this recipe started.)

CLASSIC SPRITZ COOKIES

Ingredients:

• 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
• 1/2 teaspoon almond flavoring
  
  
  (The Mama would often add 2 or 3 tablespoons of red or green jello mix to a batch, making pretty colored cookies. Use the whole package if you like a stronger color.)

Makes:

7-8 dozen cookies.

Tools needed:

• Cookie Press

Instructions:

Step 1

Preheat oven to 350ºF.

Step 2

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.

Step 3

Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.

Try not to eat them all at once.