Spritz Cookies Recipe
My mom's classic Spritz cookies recipe is the only one you need! These tiny cookies are crunchy, sweet, and perfect with a sprinkle of colored sugar.
Servings 60 cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon Salt
- 1 cup shortening
- 3/4 cup sugar
- 1 egg
- 1 teaspoon almond extract or vanilla extract
- Colored sugar or candies, for decorating
Preheat oven to 375 degrees. In a large bowl, sift or vigorously whisk together flour, baking powder, and salt. Set aside.
In a standing mixer with the paddle attachment at medium speed, or with an electric mixer, beat shortening and sugar.
Add egg and almond extract and beat well. Reduce speed to low and gradually add flour mixture until just combined.
Fill cookie press with dough according to the manufacturer's instructions. Press cookies out direct on to ungreased baking sheets. Piped dough that doesn't look neat can be scraped off again and re-piped. If the dough becomes too sticky, refrigerate for 10 minutes.
Sprinkle with colored sugar or decorate with candies as desired. Bake until the edges are lightly golden and set, about 10 to 12 minutes. Cool 2 minutes on baking sheet before transferring to wire racks to cool completely.
- Adapted from "Mirro Cooky and Pastry" brochure (came with my mom's cookie press).