I have used this Betty Crocker recipe for years with great success and one change. I add 1/4 to 1/2 teaspoon of salt with the flour. They are especially good when glazed with a simple confectioner's sugar icing after they have cooled. Cook's Illustrated has an excellent recipe that uses cream cheese. One more tip: make sure the cookie sheet is not warm when you press the dough out or the shaped dough won't release from the press; the same thing hapens if you line the cookie sheet with parchment. A bare, ungreased cookie sheet is best.
Spritz - Pressed Cookies
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- 1 cup(s) butter
- 2/3 cup(s) sugar
- 3 egg yolks
- 1 teaspoon(s) flavoring (almond or vanilla)
- 2 1/2 cup(s) flour
- Heat oven to 400º. Mis butter, sugar, egg yolks and flavoring thoroughly. Measure flour by dip-level-pour method or by sifting. Work in flour. Using one-fourth at a time, force dough through cooky press onto ungreased baking sheet in desired shapes. Bake 7 to 10 minutes or until set but not brown.
This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.
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Spritz - Pressed Cookies Recipe at a Glance
- COURSE: Cookies