Kitchen Corner
April 25, 2017
Classic Spritz Cookies

I have used this recipe for many years. The cookies always come out just right and not too sweet.

You will need:

1/2 tsp almond extract

1 tsp vanilla extract

3 1/2 cups all-purpose flour

1 tsp baking powder

1 1/2 cups butter (softened)

1 cup granulated sugar

1 egg

2 tbsp milk


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. At this point I would fill my cookie press with dough and press cookies onto ungreased cookie sheet. However, if you don’t have a cookie press, you can place dough in an icing bag with a large icing tip and squeeze dough onto sheet. 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.

Tip: Place some jam or filing in the centre of your cookies if making circles, or even dip in melted chocolate or glaze.