Spritzgeback
Yield
4 servingsPrep
50 minCook
10 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ⅔ | cup |
powdered sugar
|
|
| 1 | large |
eggs
|
|
| 1 | large |
egg yolks
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 ¼ | cups |
unbleached all-purpose flour
unsifted |
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 158 | ml |
powdered sugar
|
|
| 1 | large |
eggs
|
|
| 1 | large |
egg yolks
|
|
| 5 | ml |
almond extract
|
*
|
| 532 | ml |
unbleached all-purpose flour
unsifted |
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
Directions
Beat butter and sugar until light.
Beat in egg, egg yolk and extract.
Sift flour, salt, and baking powder; gradually add flour mixture to eggs.
Chill dough ½ hour.
Press ¼ of the dough into a cookie press.
Keep remaining dough chilled.
Shape cookies onto a greased baking sheet.
Bake in 400℉ (200℃) oven for 7 to 10 minutes or until done.
Cool on wire racks and store in airtight tins.
