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Spritz

  • 1 cup margarine or butter, softened
  • 1/2 cup sugar
  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon almond or vanilla extract

Heat oven to 400 degrees. Mix margarine and sugar. Mix in remaining ingredients.

Place dough in cookie press; form desired shapes on ungreased cookie sheet. You can decorate with colored sugars or nonpareils sprinkles. Bake until set, but not brown. 6 to 9 minutes. Immediately remove from cookie sheet.

Makes about 5 dozen cookies.

Pressed Cookie Hints

Follow the directions that come with your cookie press, but keep these tips in minds.

  1. Use shortening, margarine, or butter at room temperature. Cream with sugar until light and fluffy.
  2. Test dough for consistency before adding all the flour. To do this, put a small amount in the cookie press and squeeze out. The dough should be soft and pliable, but not crumbly.
  3. If the dough is too stiff, add 1 egg yolk. If dough is too soft, add 1 to 2 Tablespoons flour.
  4. Chill dough only when specified in the recipe; otherwise, use at room temperature.
  5. Be sure your cookie sheet is cool. Hold press so it rests on sheet, unless using star or bar plate.
  6. Do not raise press from cookie sheet before enough dough has been turned out to form cookie on the sheet. For some cookies, it may be necessary to wait a moment to allow the dough to adhere to the sheet before lifting the press.
  7. Do not force the press down heavily on the sheet. If the dough is of the right consistency, it won’t be necessary to force press or handle.
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Orange Cookie Batons

  • 1 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 teaspoon grated orange rind
  • 4 oz semi-sweet chocolate, melted
  • 2 teaspoons shortening
  • 1/2 cup finely chopped pecans (or walnuts, or pistachios)
  1. Lighty spray baking sheet with cooking spray.
  2. Combine flour, baking powder, and salt. Beat together butter, sugar, and egg yolk in bowl until smooth. At low speed beat in flour mixture and orange rind just until combined.
  3. Spoon dough into spritz gun with star disk. Pipe 2 1/2 inch long sticks 1/2 inch apart.
  4. Bake at 350 degrees for 8-10 minutes until lightly golden. With spatula transfer onto wire rack to cool.
  5. Melt chocolate and shortening in small saucepan. Place nuts in small shallow bowl. Dip about 1 inch of end of cookie into chocolate then nuts. Place on waxed paper to cool completely.
  6. Store in airtight container. Keep refrigerated for up to 3 weeks.
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Spritz (Becky Dyorich)

  • 1 cup butter
  • 1 pkg cream cheese (8 oz)
  • 1 cup sugar

Cream together then add:

  • 1/2 teaspoon salt
  • 1 large egg yolk (Becky just used the whole egg and added a little extra flour)
  • 1 1/2 teaspoon vanilla
  • 2 1/2 cups flour

Bake at 375 for 12-18 minutes.