Spritz Cookies V

Spritz Cookies V

6

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

Ingredients

35 m {{adjustedServings}} servings 83 cals
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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

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Directions

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  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

6
  1. 8 Ratings

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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.

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...

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 thin...