(originally made 12/2011)
Made these with Jake today. This is the first time I've used my PC press, so wanted to start with their recipe.
Classic Spritz Cookies
3 sticks butter or margarine -- softened (used butter)
1 cup sugar
1 teaspoon vanilla
3 1/2 cups all-purpose flour (14 ounces)
Colored sugar or sprinkles (optional)
oven to 375°F. In Classic Batter Bowl, beat butter on medium speed of
electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add
flour, 1 cup at a time; mix well. Dough will be soft; do not
Fill Cookie Press, fitted with disk of your choice,
with dough using Medium Scoop. Press dough onto flat Baking Stone 1 inch
apart. Decorate cookies with colored sugar or sprinkles, if desired.
10-12 minutes or until firm but not brown. Cool 2 minutes on flat
Baking Stone; remove to Stackable Cooling Rack. Repeat with remaining
Yield: 6-7 dozen cookies
Nutrients per serving: (2 cookies) Calories 120, Total Fat 7 g, Sodium 70 mg, Fiber 0 g
Cook’s Tips: For best results, weigh flour using Kitchen Scale.
Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase sugar to 1
1/4 cups. Add 1/3 cup unsweetened cocoa powder to flour; blend well.
Proceed as recipe directs.