Monday, December 22, 2014

Betty Crocker: Spritz Cookies

When I was little, baking Christmas cookies was a thing.  Every year, without fail.  I mean, Santa needs cookies.  And it's always best to keep Santa happy.  My mom used this big copper cookie press to make spritz cookies.  Feeling nostalgic, I dragged out my electric cookie press and set to work.  After realizing the electric model was inferior (eg. motor was too tiny to actually push any dough out), and after cussing the stupid thing, I ran to the store for a hand-crank model.  Which worked perfectly.  The old ways are sometimes the best ways.

Spritz Cookies
Adapted from the 1963 edition of Betty Crocker's Cooky Book

1 cup unsalted butter, softened
⅔ cup granulated sugar
3 large egg yolks
½ teaspoon vanilla extract
½ teaspoon almond extract
2½ cups all-purpose flour

Mix together the butter and sugar until light. Add the egg yolks and flavoring - mix well. By hand, mix in the flour and work until quite soft and pliable. Tint if desired. Force through press according to directions onto an ungreased cookie sheet. Bake 7-10 minutes until just set - do not let them brown. Cool on racks.

Makes about 6 dozen cookies

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