At this point in the season, time is at quite a premium. I like this recipe because it is so simple and makes a lot of cookies. If time allows, I divide the dough and use a different flavorings and food colorings in each half. Spritz Cookies
2 C butter; softened
2 C sugar
3 eggs
1 T vanilla
6 C flour
2 t baking powder
colored sugar for decorating
Cream butter and sugar in a large bowl. Add eggs and vanilla; mix well. Combine flour and baking powder; gradually add to creamed mixture and mix well. Dough will be quite stiff; I have found it's easiest to stir in the last couple cups of flour by hand.
Use a "cookie press" to drop cookies onto an ungreased shiny cookie sheet. I like "Doughmakers" when I need a shiny cookie sheet. (for a dark sheet I have found "Chicago Metallic" works great) Decorate cookies as desired. Bake at 350 for 9 - 12 minutes or until edges are just just to lightly brown.
Yield: 18 - 19 dozen one inch cookies. Stored in a tightly sealed container, in a dark cool area, these cookies will keep 2 - 3 weeks or much longer in the freezer.
~Michele
Oh how beautiful is that..the last photo makes me want to reach right out and grab a few)))). It's been years since I made these but I do remember they melted in your mouth...delicious.
ReplyDeleteThanks Brenda. I do enjoy making spritz cookies and I'm thinking maybe next year I will do all spritz, in many different varieties. This year I made chocolate, spice and gingerbread, in addition to these plain butter ones.
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