When I was a kid, my mom and my grandma Zella both made almond cookies using a cookie press. How easily the dough popped out, shaped like trees and wreaths and pinwheels. Tinted green at Christmas, topped with sprinkles or colored sugar, these cookies were a staple in our holidays.
I have never had such luck with the cookie press.
I tried valiantly this time with a spritz recipe I found at Land O’Lakes, and while I did manage one good batch of trees (pictured here), I admit that my dough softened too much and refused to cooperate for the wreaths and pinwheels. Instead of fighting my dough (or chilling it a second time, which I should have done), I rolled it into balls, flattened them with my hand, and baked them as buttons. Since spritz are so named for the German word “spritzen,” which means “to squirt,” I can’t say the buttons were true spritz cookies…more like absolutely delicious butter cookies. Either way, the results of this recipe are supremely tasty.
- 1 cup unsalted butter, softened
- 2/3 cups sugar
- 1 egg
- 1/2 teaspoon salt
- 2 1/4 cups flour
- Colored sugar, if desired
In a mixing bowl fitted with the paddle attachment, combine butter, sugar, egg, and salt. Cream together until fluffy, about 2-3 minutes.
Add flour and beat at low speed until well-combined. Cover dough and chill for about 30-45 minutes.
Preheat oven to 400 degrees. Line three baking sheets with foil.
Fit a cookie press with your desired shape and fill with dough; press onto cookie sheets about 1 inch apart. Sprinkle with colored sugar, if desired. Alternatively, roll dough into 1-inch balls and flatten with your hand, then sprinkle with sugar.
Bake for 6-9 minutes, until edges are lightly browned. Remove from oven and cool for a few minutes on the cookie sheets, then remove to a wire rack to cool completely.
Store in an airtight container for 4-5 days.
Note: the recipe will yield different amounts depending on the shapes you choose; my recipe made about 3 dozen.