Luella larson's spritz cookies
80 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 1 | pounds | Butter (No Substitutes) at room temperature |
| 1 | large | Egg |
| ¼ | teaspoon | Salt |
| 4 | cups | Flour |
| 1 | teaspoon | Almond Extract |
Directions
*Position 2 racks in the oven. Preheat oven to 350 F.
1. Preferably using standing electric mixer, cream together the sugar and butter until light and fluffy. At moderate speed, add the egg and the salt. Add the flour, a little at a time. When it is incorporated, beat in the almond extract.
2. Do NOT refrigerate; it must be soft. Pack it into a cookie press and press in rings or designs of your choice onto 2 ungreased cookie sheets.
3. Place in oven and bake for 5 mins, then switch the positions of the sheets. Bake for 10 to 20 mins in all, until cookies are golden and lightly browned on the edges. Cool on racks. Continue baking until all dough is used.
From the SIOUX EMPIRE FAIR of Sioux Falls, S.D. Fair Dates: 2nd week in August for 6 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-04-95 (159) Fido: Cooking