Reviewed: Dec. 20, 2011

For those complaining about the use of butter....not everyone can digest milk protein, which is found in butter. Thank you, Sherri, for providing this wonderful recipe. I'm participating in a cookie swap with my inlaws. I couldn't fathom everyone getting to chow down on their own collection of cookies while my 11 year old nephew sat and watched without any of his own to enjoy. I used butter flavored Crisco and they came out fantastic, every bit as good as my standard spritz cookies. Thank you!

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carter_crazy

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Reviewed: Dec. 21, 2010

Dough was too thick to go through my cookie press, I am using a Wilton battery operated press. I think it would be fine with a manual press and I am going to get one.

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Monique

Reviewed: Dec. 6, 2010

Quick mix describes these well. Very tender. I'll keep this recipe!

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DIANNE_WEBER

Reviewed: Dec. 5, 2010

I didn't have almond so I sprinkled a little cinnamon into the batter. I also used the butter flavored Crisco. I added tiny chocoloate chips, different flavors of fruit preserves, sprinkles, caramel, walnuts, and coconut to the tops of the cookies (of course only one flavor for each cookie). YUMMY!

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Reviewed: Feb. 10, 2010

These are yummy. I made them with all butter, minus the almond extract (allergies). I also added red food colouring and made them into little heart cookies for the school Valentine's cake fair tomorrow. If they disappear as quickly as the tray I made for home testing, they will be a complete success!

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allotmentmum

Cooking Level: Intermediate

Reviewed: Dec. 31, 2009

I tried three different recipes this year so far this is the only keeper. I had no problems except...I have six kids running around the kitchen and forgot to put sugar in the first test batch (only like 10 cookies) so I quickly added 1/2 cup sugar to the dough and they were just fine. update**I have now been using recipe for over a year and the quality ingredients you use makes the difference I use Pillsbury's best flour real butter 1/2 cup and butter flavored Crisco 1/2 cup I am trying to make some for Chistmas baskets but can't keep the hubby and kids out of them! My eggs also are already 1/4 cup so I just add a couple drops of water.

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crystal

Reviewed: Dec. 31, 2009

Use butter not shortening! Butter makes all of the difference, the cookie will have a nice texture and taste.

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inounvme

Cooking Level: Expert

Living In: Lansdowne, Pennsylvania, USA

Reviewed: Dec. 23, 2009

I'm not usually a big fan of Spritz cookies. Most are pasty and lack impact. This version was not like that at all! The flavor out of the oven was fantastic and two days later they were crispy yet buttery and lovely with coffee or tea. I used butter flavored shortening, which I believe made a huge difference. Taste aside, I still don't like cookie presses - pan in the butt to clean and very fussy.

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Reviewer:

Amber Allman

Cooking Level: Intermediate

Home Town: Petroleum, West Virginia, USA

Living In: Spencer, West Virginia, USA

Reviewed: Dec. 16, 2009

I made these with butter instead of shortening. They tasted fine, but the taste and texture wasn't worth the extra work of cutting in the butter. And I found the dough too sticky to work well in my cookie press. Will try another recipe next time.

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Sara

Reviewed: Dec. 13, 2009

Yum yum yum! I finally found the perfect Spritz recipe! Simple..and delicious! Only change I made was I used Butter flavored shortening. And added about 1/8 more flour because I live in Colorado and always make adjustments for the altitude. I colored half the batch with Forest Green gel food coloring..and they looked awesome! THX for a great recipe!

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