Classic Spritz Cookies

I love baking Christmas cookies, but this year I’m a bit short on time! I don’t have time to make traditional sugar cookies, with rolling & cutting out shapes, then decorating. So, this year I decided to make a new cookie using my cookie press! You just choose the shape, press, decorate, and bake. They are really tasty, and much easier to make than traditional sugar cookies!

One note of caution – if you’ve never used a cookie press before, make sure you watch an online video on how to use one! I tried and made a mess a few times before wising up and watching some online videos. Now I’ve got it! 🙂

Cookie press cookies - baked

Classic Spritz Cookies
Adapted (slightly) from Wilton’s online recipes
Makes 8 dozen cookies

3 1/2 cups all-purpose flour (I use ultragrain flour)
1 teaspoon baking powder
1 1/2 cups salted butter, softened
1 cup granulated sugar
1 egg
2 tablespoons skim milk
1 1/4 teaspoon vanilla extract
1/4 teaspoon almond extract

Equipment needed:
cookie press
sugar sprinkles (if desired)

1. Preheat oven to 350ºF.

2. 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. Sprinkle with decorating sugars, if desired.
Cookie press cookies - creaming butter Cookie press cookies - dough finished Cookie press cookies - pressing

3. 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.

Nutritional info (per cookie):
Calories: 50.5
Total Fat: 3.0 g
Cholesterol: 9.7 mg
Sodium: 26.3 mg
Total Carbs: 5.3 g
Dietary Fiber: 0.3 g
Protein: 0.7 g

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