Spritzgeback
Yield
4 servingsPrep
50 minCook
10 minReady
70 minIngredients
| 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 |
|
Trans-fat Free
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.
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