I love a spritz cookie. They are light and simple and usually have a great buttery flavor.
The best part of the cookie is that you can change the flavor by changing the extract you use. I used the almond, but in the past I have used lemon or maple flavoring, or even just vanilla.
The trickiest part is using the cookie press. I have had many cookie presses over the years. I have found that none is better than the other. They are just a pain.
The press I have now is one that I found at an estate sale. It is from the 50’s, so it fits with my whole Mid Century theme. It is also made of copper. I think this helps a tiny bit with the dough moving smoothly through the press.
Once you get the hang of the press, the cookies are quick. It’s just getting to the point where they release smoothly.
I find that the dough releases better if the dough is a little cold. Once it warms up it has a tendency to stick more.
I never decorate mine, but a little colored sugar or other small decorations would be lovely.
The best part and worst part is that the cookies are small. Perfect for if you just want a little something sweet. Bad if you are trying to justify how many you are eating!
ALMOND SPRITZ COOKIES
2 1/4 Cups All Purpose Flour
3/4 Cup Sugar
1/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Shortening
1 Egg
1 Teaspoon Almond Extract
Sift together flour, sugar, baking powder and salt. With a pastry blender cut in the shortening until the mixture resembles fine lumps. Measure the egg, add water to reach 1/4 cup. Add egg and almond extract to dry ingredients and mix very well. Press into cookie press with desired shape cutter. Press onto ungreased cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes.
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