Ingredients:
>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)
Directions:
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:
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