Spritz Cookies V

Spritz Cookies V

6
Pam Mattioda 0

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

Ingredients 35 m {{adjustedServings}} servings 83 cals

Serving size has been adjusted!

Original recipe yields 72 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Chocolate Cranberry Oatmeal Cookies

Bake delicious oatmeal cookies with white chocolate chips and cranberries.

Gingerbread Cookies II

See how to make simple, 5-star gingerbread cookies.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 6

  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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
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
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.