Spritz Cookies
Yield
2 1/2 dozenPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
margarine
or butter |
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | each |
egg yolks
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 1 ¾ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
margarine
or butter |
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
baking powder
|
|
| 1 | each |
egg yolks
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
almond extract
|
*
|
| 414 | ml |
all-purpose flour
|
|
Directions
Beat margarine or butter in a large mixer bowl with an electric mixer on medium to high speed for 30 seconds.
Add sugar and baking powder and beat until combined.
Add egg yolk, vanilla, and almond extract and beat until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
If desired, tint dough with food coloring.
Force the dough through a cookie press onto an ungreased cool cookie sheet.
Bake in a 400℉ (200℃). oven for 7 to 8 minutes or until done.
Remove and cool.
