Vera's Recipes

Cookies & Bars

Spritz Cookies

Cookies & Bars
5 ingredients
Print 3″×5″ card Print 4″×6″ card

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 egg yolks
  • 1 tsp almond extract
  • 2½ cup all-purpose flour

Method

  1. Cream the butter and sugar until light and fluffy. Beat in the egg yolks and almond extract.
  2. Sift the flour into the mixture, 1/2 cup at a time, beating the dough after each addition.
  3. Place the dough in a cookie press with a medium sized star tip. Pipe the dough out onto ungreased baking sheets, forming rings about 1 1/2 inches in diameter or 'S' shapes or crescents about 2 inches long. Space the cookies about 1 inch apart.
  4. Bake in a 350 degree oven 10 minutes or until firm and delicately brown. Remove to wire racks to cool. Store for several weeks in an airtight container or freeze for longer storage.

Notes

Buttery spritz wreaths melt in your mouth! Makes 4-6 dozen. From Rosauers (Cookies, Candies CC-22).

Original card

The recipe above was transcribed from this scan of Vera’s original card.