Classic Spritz Cookies
Ingredients:
|
| 1 1/2 |
cups (375 mL) butter (3 sticks), softened |
| 1 |
cup (250 mL) sugar |
| 1 |
egg |
| 1 |
tsp (5 mL) vanilla extract |
| 3 1/2 |
cups (875 mL) all-purpose flour |
| |
Colored sugar or sprinkles (optional) |
Directions:
| Preheat oven to 375°F (190°C). In large mixing bowl, beat butter and sugar on medium speed of electric mixer about 3 minutes or until creamy, scraping down sides as necessary. Add egg and vanilla; beat well. Add flour; mix on low speed just until blended, scraping down sides as necessary. (Dough will be soft; do not refrigerate.)
|
| Fit Cookie Press with desired disk (see Cook's Tip); fill with dough. Press dough onto Cookie Sheet 1 in. (2.5 cm) apart. Decorate cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or until edges are light golden brown. Cool cookies 2 minutes on Cookie Sheet; remove to cooling rack. Repeat with remaining dough.
|
Yield: 6-7 dozen cookies
Nutrients per serving: (2 cookies): Calories 140, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 15 g, Protein 2 g, Sodium 55 mg, Fiber 0 g
Cook's Tips: Do not use disk #10 for cookies. If using disk #4, see Step 5 in the How to Use section of this use and care.
