Spritz Cookies are also known as Swedish Butter Cookies. They have a nice crisp texture (because of the butter), and a wonderful buttery flavor (because of the butter). The dough is formed into beautiful shapes with the use of a Cookie Press (but it is very soft so check the special directions down below). One of our favorite grandmas, Lisa Carpenter, of Grandma’s Briefs, submitted this recipe. They are her go-to Christmas cookie, but they’d look just as beautiful on a cookie platter at a baby or bridal shower.
2 cups unsalted butter*
1 cup sugar
2 teaspoons almond extract
4 cups flour
food coloring (opt.)
Cream the butter. Add sugar and beat until fluffy. Beat in eggs and almond extract (if you desire colored dough, this is where you add the food coloring). Blend in flour until mixture is smooth.
Preheat oven to 350 degrees. Fill cookie press and press cookies onto ungreased cookie sheet, keeping unused dough in refrigerator between batches. Bake 8-10 minutes or until golden around the edges. Remove from cookie sheet immediately and cool on wire racks.
*If you get frustrated easily, Butter Flavored Crisco can be used in place of the butter. Dough made with butter tends to be too sticky and not press correctly if it’s not cold enough (but you don’t want it TOO cold, either, or it’s too hard for pressing). Butter cookies taste best, but the Crisco dough is easier to work with. Of course, you can always try half butter and half Crisco, too.
Makes about 10 dozen small cookies, depending on the disc used.