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Spritzgeback (Spritz Cookies)

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Submitted by delaine

Spritzgeback (Spritz Cookies) recipe

YIELD

56 servings

PREP

50 min

COOK

10 min

READY

60 min

Ingredients

1 237
CUP ML BUTTER
(no margarine)
158
1 1
LARGE EACH EGGS
large
1 1
LARGE EACH EGG YOLKS
large
1 5
TEASPOON ML ALMOND EXTRACT
or lemon extract *
2 ¼ 532
CUPS ML UNBLEACHED ALL-PURPOSE FLOUR
unsifted
¼ 1.3
TEASPOON ML SALT
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 55 57% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 35mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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