Recipe by Ceil Wallace
"This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 2/3 cups
Great, simple spritz butter cookies! Not too sweet, but nice and buttery. This recipe made 4 trays full, about 5 dozen cookies not including the gobs of dough my 4 year old swiped. One hint - you probably won't need to refrigerate the dough to use in a cookie press unless it's really hot in your kitchen. We used dough at room temp and the cookies came out perfect on our first try. This one's a keeper!
Not at all what I expected, I'm from Chicago and I was really looking for those rich, finger printed, lunch room cookies! so if any one has that recipie please share.
I've tried to find a recipe close to the one made by my best friend's mother, and this definitely came the closest. I made a batch and a half, but I left out 1/2 cup of the flour. I also added 1/2 tsp of almond extract for a little extra flavor, and it was wonderful. No need to chill the dough, and since my cookie press was broken, I used a small scoop, and pressed the dough down slightly with wet fingers, which also helped the sugar and sprinkles to stick. And a 350 degree oven seemed to work just as well A wonderful recipe.
These cookies are FANTASTIC!!!! They taste just like the Danish Butter Cookies that come in the tins at the store. The key is to really beat the butter and sugar, then the egg and vanilla until it looks fluffy.
This recipe was INCREDIBLE. I did not have to chill the dough. I would recommend putting a tad bit of almond or lemon extract in, to add flavor. I served them at a baby shower and received RAVE reviews.
I made a double batch of these yesterday. However, I didn't use the cookie press, I just rolled them out and cut them into circles. I baked them just until they were set- no browning (I like them soft). I made a frosting out of 1 stick of margarine softened, 1 lb. powdered sugar, 1 tsp. vanilla extract, and a scant 1/4 c. milk to use on them, then decorated with colored sugars. They turned out great! My husband loved them and wouldn't even let me throw 3 or 4 cookies out that I had cut too thin and had browned! These are the best, although I don't know how much I would have liked them if I wouldn't have put icing on them.
I lost my "old faithful" spritz cookie recipe, but this is every bit as good. I didn't need to chill the dough, and I removed them from the oven at the first miniscule hint of browning (my family prefers soft cookies over crisp cookies). Thanks for sharing this!
I was hoping for a Christmas tin butter cookie and these werent close, in my opinion, at all. I was highly disappointed.
* Percent Daily Values are based on a 2,000 calorie diet.
Butter Cookies II
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 48
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a delicious butter cookie that’s truly versatile.
See how to make rich buttery spritz cookies.
They taste just like the Girl Scout cookies with the peanut butter filling.