Swedish Spritz Cookies
Yield
1 dozenPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| ½ | cup |
sugar
granulated |
|
| 1 | each |
egg yolks
|
*
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 ½ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 118 | ml |
sugar
granulated |
|
| 1 | each |
egg yolks
|
*
|
| 5 | ml |
almond extract
|
*
|
| 591 | ml |
all-purpose flour
|
|
Directions
Preheat oven to 375℉ (190℃).
In a mixing bowl, beat the butter and sugar with an electric mixer until fluffy.
Add the egg yolk and almond extract; beat well.
Beat or stir in the flour.
Force the unchilled dough through a cookie press on to ungreased cookie sheets.
Bake for 8 to 10 minutes, or until the edges are firm but not brown.
Cool the cookies on wire racks.
Variations: For a nutty cookie, stir in ½ cup finely ground nuts with the flour.
Toast the nuts before grinding, if you like.
For a chocolate cookie, reduce the flour to 2¼ cups.
Add an additional ¼ cup granulated sugar and ¼ cup unsweetened cocoa powder.
Add the cocoa before adding the flour.
If you like, dip the tops of the cookies in icing; then, sprinkle with chopped nuts or colored sugar.
Or sprinkle on the decorative toppings before baking.
For a marbled dough, alternately put about ¼ cup of each color of dough in a cookie press.
Or put some coloring on white dough and knead it a few times to marble; then place in the cookie press.
