Buttery Spritz Cookies (Print Version)
# Ingredients:
01 -
1 tsp almond extract.
02 -
1/2 tsp salt.
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1 large egg.
04 -
3/4 cup (155g) sugar, granulated.
05 -
1 cup (224g) butter, unsalted, softened.
06 -
Red gel food coloring (if you want).
07 -
Green gel food coloring (if you want).
08 -
Sprinkles for decoration.
09 -
1 tsp vanilla extract.
10 -
2 1/4 cups (293g) plain flour.
# Instructions:
01 -
Set oven to 350°F (180°C) to heat up. Use silicone baking mats to line sheets. Skip parchment paper so cookies stick better.
02 -
Mix butter with sugar on medium in a mixer for about 3-4 minutes. Keep going until it looks fluffy and gets a paler shade.
03 -
Beat in the egg until nicely mixed. Pour in the vanilla and almond extracts, and stir those in too.
04 -
Pour in the flour and salt. Use a mixer until it combines into dough. Finish up with a spatula if some bits are stubborn. Don’t overdo it.
05 -
Want colorful cookies? Split the dough and add gel food colors gradually, just a little at a time.
06 -
Load the dough into the cookie press, then follow its instructions. Hold it straight over the baking sheet and press out cookies. They won’t spread, so space doesn’t matter much.
07 -
Sprinkle cookies with decorations if you like.
08 -
Put the cookies in the oven for 5-8 minutes. Keep it closer to 5 minutes if you want them softer.
09 -
Let cookies sit on the baking sheet for 4-5 minutes. Move them to a wire rack to cool all the way.
# Notes:
01 -
Silicone mats help cookies stick better than parchment.
02 -
Gel food coloring is great for adding color.
03 -
Keep them fresh in an airtight box for about a week.