Shortbread spritzer cookies
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Sticks butter; softened | |
| 4 | cups | Flour |
| 1 | cup | Sugar |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Almond flavoring |
| 1 | Egg | |
| 2 | tablespoons | Milk |
| Food coloring; optional | ||
| Decors or colored sugar or chopped nuts; optional | ||
Directions
Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@... (Micaela Pantke) (COLLECTION) From: anne@... (Anne Hill Wiebe) Preheat oven to 400 degrees. Cream butter and sugar till fluffy; add flavorings, egg, and milk and stir till well mixed. If you wish to color the dough, add color now and mix well. Sift or mix flour and baking powder together, then add to dough (this is more easily done in two or three parts), mix with hands if necessary. Dough will be very stiff. Push dough into spritzer gun and press shapes onto ungreased cookie sheet. You can press decors into the cookies before baking. Bake at 400 degrees for 6 minutes, no longer! This is a rich cookie but holds its shape well and does not need to be refrigerated before shaping.
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