Spritz is such a simple cookie. Light, buttery, flavored with almond or whatever you prefer. Easy to make. Small enough to keep the guilt factor at a minimum when eating one. Or two.
They are always one of the first cookies I make when I start my holiday baking. In a short time I’ve accomplished something, the kitchen smells great and I’ve indulged in a fragrant treat along with a cup of tea.
You will need a cookie press to make the delicate designs but you don’t need anything fancy. I’ve used an older version of this inexpensive Wilton press for years. I generally make two flavors – this year almond and black walnut – and use a different shape for each flavor so it’s easy to tell them apart.
adapted from Betty Crocker Christmas Cookbook
- 1 cup butter, at room temperature
- 1/2 cup sugar
- 1 tsp almond extract (or vanilla, rum, black walnut, rosewater…)
- 1 egg
- 1/2 tsp salt
- 2-1/4 cups all-purpose flour
Heat oven to 400° F.
In a medium mixing bowl beat together butter and sugar until light. You may need to scrape down the bowl a few times.
Add the almond extract and the egg. Mix until incorporated.
Add the salt and flour. Mix until a soft dough forms.
Fill a cookie press with dough; press cookies onto ungreased baking pan.
Bake until set but not brown, 6 – 9 minutes.
Let cool on the pan for a minute, then transfer to cooling racks.
Yields 5 – 6 dozen