Reviewed: Nov. 14, 2009

Great recipe. I used 100% Madagascar Bourbon Vanilla. (and eliminated the almond extract). This gives the cookie a clean flavor with a warm background note. Drizzle with semi sweet chocolate and you are done!

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LA Winward

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Reviewed: Oct. 9, 2009

I didn't have any almost extract, so I used all vanilla. While the consistency of the dough was nice, the flavor was bland, and like others have said, a little floury. I won't be making these again.

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SCITTI45

Cooking Level: Beginning

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Reviewed: May 18, 2009

These are definitely simple, but we couldn't stop eating them. This will be my stand by spritz cookie.

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iluvmysix

Cooking Level: Expert

Home Town: Wapello, Iowa, USA

Living In: Shenandoah, Iowa, USA

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Reviewed: Mar. 31, 2009

Fabulous. I made springtime designs. I agree the powdered sugar is the key.

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Coleen

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Reviewed: Jan. 14, 2009

Great spritz recipe, dough easy to work with

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lovejam

Cooking Level: Expert

Home Town: Cassadaga, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Dec. 23, 2008

Very tasty and stay soft. I liked the powdered sugar in it instead of the granulated, I think that is what keeps it soft. I tried a couple of recipes and this is by far the best. The only thing I changed was that I didn't have almond extract so used the vanilla for that. I found the dough perfect for the press, not sure what happened to the ones that were too sticky or too dry, must be operator error there. Thanks!

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DOTMAYTRX

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Reviewed: Dec. 22, 2008

This recipe was the best spritz recipe I have ever made. The dough is consistantly easy to use, the cookies came out perfect each time, Thank you for a recipe that I have been searching to find a good one.

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LUVS2COOK425

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Reviewed: Dec. 22, 2008

I've never made spritz before but wanted to try something different this year. Armed with a new cookie press, I went to work with this recipe yesterday, and I'm wondering why I didn't work up the courage to do these years ago! The only change I made to the recipe was to substitute lemon extract for the almond extract called for. The recipe came together quicly and easily, and the dough popped out of the press wonderfully. Cookies held their shape, with a baking time of six minutes. The flavor is "just right" and it's hard to stop nibbling them. Will definitely make these again and again in the future and plan to experiment with different extracts (orange intrigues me!). Thanks so much for this recipe.

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CANINECLOWNS

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Lafayette, Indiana, USA

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Reviewed: Dec. 20, 2008

Melt-in-your-mouth heavenly!!! I like to dip them in melted chocolate.

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mamakat79

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Reviewed: Dec. 18, 2008

I thought these cookies were a little bland. I decorated some with sugar sprinkles and others with M&M's. The ones with the M&M's tasted much better. It seemed to give it a flavor boost. However, I don't think that I would make these again. I prefer a more flavorful cookie.

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Candy Girl

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Reviewed: Dec. 15, 2008

I'm a first-time cookie press user - my mom found a never-used press from the 1950s or 1960s for me for my birthday - and I thought this recipe was great. Had to add some more flour to get the right texture, but I think that's because I'd allowed the butter to become too softened. After adding the flour, it went through my press beautifully. Loved the almond flavor - will probably add more to my next batch. My husband would have eaten them all last night, and my daughters were begging to have one for lunch today. This batch is for teachers, Sunday school teachers, etc. for Christmas - next batch is all theirs :) Thanks for the great recipe!

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Anne

Cooking Level: Intermediate

Living In: Ebensburg, Pennsylvania, USA

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Reviewed: Dec. 12, 2008

Maybe it's something I did - or didn't do - but I had a hard time getting these to come onto the pan in a recognizable shape. I tried refrigerating the dough, and that helped for the first 5 or 6 pressed, but then the dough got very sticky. But they still taste good - so not a total loss. Back to the drawing board for me!

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karenf

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

After watching my mother's frustration with the pressed cookie recipe she used over the years, I was leery to ever try one. However, this year for Christmas, I chose to make mostly cookies I have never made before and I have got to say these were the best of the best. They complement my Christmas cookie tray with a wonderfully buttery, not too sweet, a melt away texture. The dough was immediately workable with no refrigeration. I did learn that the dough does not stick to parchment paper so that when you lift up the cookie press, the dough comes up with it, so don't use it. However, there is no need anyway as these cookies don't stick to the pan after they have been baked. I switch the amounts on the almond and vanilla extracts--I just like more almond.

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Seeker

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Reviewed: Dec. 9, 2008

This was my first experience making spritz, so I feel like I don't have the right to give a semi-negative review, but actually the first pan of cookies literally melted unbelievably flat and shapeless (at least they came off easily). I added probably more than a cup of flour to get it to a consistancy that would hold it's shape. So it did work in the end, but had I known I would have to add so much flour, I would have added more vanilla for some extra flavor. Oh well, I'll try again and see if I can up the quality a bit more.

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LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Nov. 27, 2008

These cookies are so delicious and tender, and work perfectly in a cookie press. It's not easy to find a dough recipe for a cookie press that doesn't require some kind of tweaking like adding flour or liquid or refrigerating to get it "just right" for the cookie press! This one is perfect, just as it is written - literally mix, press and bake!

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Judy

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Reviewed: Nov. 21, 2008

Very good cookies...My only complaint is cleaning the cookie press...LOL...but otherwise these are delicious

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Nikki

Cooking Level: Expert

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Reviewed: Nov. 19, 2008

Very easy dough to work with. I used this recipe for my first time using a cookie press. My press was a little tempermental, but the dough was fabulous! Instead of almond extract I used coconut extract to do something a little different. Can't wait to share these!

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DaniB.

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Reviewed: Oct. 21, 2008

This was way too dry to work in my cookie press. The dough was very bland. I was not impressed.

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OZBOZ79

Cooking Level: Intermediate

Home Town: Corning, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 12, 2008

Finished cookies had great taste and texture, but the dough seemed way to soft for the press and I had a hard time getting them to release from press.. If I made again would probably try another 1/2 c of flour.

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JULIESMOMMY

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Cedar Park, Texas, USA

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Reviewed: Feb. 13, 2008

YUMM! At Christmas I had used the recipe on the box that my cookie press came in, and was sorely disappointed. This recipe is so much better - the texture and flavour are excellent. I followed the recipe exactly and had no problems with the dough being too stiff. Again, YUMMY!!

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