Spritzgeback (spritz cookies)
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter; (No Margarine) |
| ⅔ | cup | Confectioners' Sugar |
| 1 | each | Egg; Large |
| 1 | each | Egg Yolk; Large |
| 1 | teaspoon | Almond Or Lemon Extract |
| 2¼ | cup | Flour; Unbleached, Unsifted |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Baking Powder |
Directions
Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough ½ hour. Press ¼ of the dough into a cookie press.
Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done.
Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies.