Classic Spritz Cookies

CLASSIC SPRITZ COOKIES

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1 hr 5 min Prep
1 hr 15 min Total
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72 Servings

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These delicate, crisp cookies have a rich, buttery flavor that’ll keep you coming back for more.

Ingredient List
  • Small check mark in a circle icon1 cup butter, softened
  • Small check mark in a circle icon1/2 cup sugar
  • Small check mark in a circle icon2 1/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1/4 teaspoon almond extract or vanilla
  • Small check mark in a circle icon Food color, if desired
  • Small check mark in a circle icon Currants, raisins, candies, colored sugar, finely chopped nuts, candied fruit or fruit peel, if desired
Preparation
  1. Heat oven to 400°F. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
  2. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.
  3. Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.
Tips
  • The name spritz comes from the German word spritzen, meaning "to squirt" because the soft dough is squirted or pushed through a cookie press to make fancy designs.
  • Butter is responsible for the tender, rich texture and flavor of these incredible cookies. Margarine would not work nearly as well. For these cookies, stick with butter!
  • Chocolate Spritz: Stir 2 ounces unsweetened baking chocolate, melted and cooled, into the butter-sugar mixture.
    Holiday Spritz: Substitute rum extract for the almond extract or vanilla; tint dough with appropriate food colors. After baking, glaze cooled cookies with Butter-Rum Glaze: Melt 1/4 cup butter or margaine over low heat; remove from heat. Stir in 1 cup powdered sugar and 1 teaspoon rum extract. Stir in 1 to 2 tablespoons hot water until glaze is spreadable. Tint glaze with food color to match cookies if desired.
    Spice Spritz: Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground allspice with the flour.
  • To ensure recipe success, do not use self-rising flour in this recipe.

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