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Spritz Cookies

Photo: Iain Bagwell; Styling: Linda Hirst


Prep time 30 mins
Chill time 30 mins
Bake time 7 mins
Yield Makes 11 dozen
No holiday dessert table is complete without Spritz Cookies. For truly authentic Spritz Cookies, be sure to invest in a cookie press to get that oh-so-perfect shape.


  • 2 cups butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons almond extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Garnishes: sanding sugar, decorative sprinkles, nonpariels

How to Make It

  1. Preheat oven to 375°. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs and almond extract, beating until blended.

  2. Combine flour, baking powder, and salt in a large bowl; add to butter mixture gradually, beating at low speed until blended. Cover and chill 30 minutes.

  3. Press dough into desired shapes on ungreased baking sheets using a cookie press according to manufacturer's directions. Garnish, if desired.

  4. Bake 7 to 9 minutes or until set but not browned; let cool 3 minutes on baking sheets. Transfer to wire racks to cool completely.