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Spritz Cookies V

Spritz Cookies V

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    35 m
Pam Mattioda

Pam Mattioda

Spritz cookies that are light and won't last long. The dough handles better when slightly chilled.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and almond extracts. Combine the flour and cornstarch; stir into the creamed mixture until well blended. Fill cookie press and press out dough onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until edges are golden. Remove from baking sheets to cool on wire racks.
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Reviews

Erin
40

Erin

12/22/2003

It seemed like a lot of cornstarch to me (1 cup), but I followed the directions and they tasted okay, but would have tasted better without so much cornstarch.

SUGARPLUMSCOOKIES
34

SUGARPLUMSCOOKIES

2/4/2009

Great recipe! I followed the directions precisely with great success. The cornstarch gives it that "melt in your mouth" texture...literally, it melts in your mouth. And the vanilla and almond flavors are yummy together. A really good cookie!

Julee
12

Julee

10/27/2009

I agree with some of the comments about the flour-y flavor. I used unsalted butter but the last time I loaded my cookie press I mixed in a little salt. Next time I would put in more and I think it helped the flavor. I might also use some sprinkle sugar on top for sweetness. I would consider making this recipe again. I also used whole wheat flour (only flour I have) and substituted the vanilla for almond. The WW worked fine.

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