Swedish Spritz
Yield
6 1/2 dozenPrep
10 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
butter
softened (not oleo) |
|
| ¾ | cup |
sugar
granulated |
|
| 1 | large |
eggs
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 1 | x |
colored sugar crystals
for decoration |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
butter
softened (not oleo) |
|
| 177 | ml |
sugar
granulated |
|
| 1 | large |
eggs
|
|
| 2.5 | ml |
almond extract
|
*
|
| 1 | x |
colored sugar crystals
for decoration |
* |
Directions
Combine flour, baking powder and salt in small bowl.
Beat butter and sugar in large mixer bowl at medium speed until light and fluffy.
Beat in egg and extract.
At low speed, gradually beat in dry ingredients.
Preheat oven to 375℉ (190℃).
Attach desired tip to cookie press; fill with half the dough and press about 2 inches apart onto ungreased cookie sheets.
Sprinkle with colored sugar.
Bake 8 to 10 minutes, just until edges are lightly golden.
Cool on wire racks.
Repeat with remaining dough.
Decorate as desired.
