These are the cookies I make every year for Christmas because they are so simple and so delicious. They are also fun to make and I like mixing up the discs to make different designs. I probably have three different Spritz tools that I’ve accumulated through the years but I like the Wilton one the best.
This year I tinted some of the dough green to add a little umph to the batch. One note of caution, the dough works best on cold cookie sheets otherwise you may have a hard time getting the dough to release. If the dough becomes too soft, throw it in the refrigerator for a few minutes to firm it up. You don’t need to use a silpat or parchment paper for these. I actually think they work better without it.
Classic Spritz Cookie (Recipe courtesy of Wilton)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups butter softened
1 cup granulated sugar
2 tablespoons milk
1 teaspoon clear vanilla extract
1/2 teaspoon no-color almond extract
Preheat oven to 350ºF.
In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.