Thursday, July 17, 2008

Spritz Cookies


>1 1/2 cups margarine or butter

>3 1/2 cups all-purpose flour

>1 cup sugar

>1 egg

>1 tsp baking powder

>1 tsp vanilla

>1/2 tsp almond or Lemon extract (optional)


Preheat oven to 375 Degrees F.

Beat margarine with an electric mixer on medium to high speed for 30 seconds. Add 1 cup flour, the sugar, egg, baking powder, vanilla and if desired, almond extract. Beat until thoroughly combined. Beat in remaining flour.

Force unchilled dough through a cookie press onto an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 minutes or until edges are firm but not brown.

Cool cookies on a wire rack. If desired, dip tops into some prepared icing and sprinkle with chopped nuts or colored sugars.

For a Nutty Spritz:
Prepare as above, except reduce flour to 3 cups and add 1 cup finely ground almonds or pecans.

For a Chocolaty Spritz:

Prepare as above, except reduce all purpose flour to 3 1/4 cups. Add 1/4 cups unsweetened cocoa powder with the sugar.

TIP! Add food coloring for all sorts of fun!
My Pumpkin Spritz Cookies: