Recipe by Lesley Lombardo
"This is the recipe we have always used at Christmas."
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 1/2 cups
This was a great recipe! I love to bake, but had never used a cookie press before. I had absolutely none of the problems some of the users mentioned. Real butter is a key, though! I found no need to mix the flour in by hand. I used my KitchenAid mixer and it came together just fine. My five-year old was amazed by the "magic" of the cookie press, and loved the taste. She said, "These are so good. I think we could SELL them!" The recipe came together fast, and the baking time is so short. We were able to make mountains of cookies in no time. One note: If you are sprinkling sugar or other decorations on the cookies, do that BEFORE you bake. Otherwise, the sugar will not stick in my experience.
Well...I followed the recipe to the T, and ended up with a dough way to soft...I ended up having to roll them in balls, and while they were edible, nothing special and I kind of feel like I wasted 2 sticks of butter.
I chilled it for 15 minutes, and it was still to sticky for my electric cookie press...I really hate to write a less than glowing review, but I'd hate for anyone to be disappointed as I was. I'm off to try another recipe!
I made these last night. This recipe tastes and
works better than the one that came with my cookie press! I got 6 dozen cookies from the recipe. It also works well for stamped cookies, as they keep their crisp patterns. Remember that these cookies rely on real butter for much of their flavor. Substitutions will not only not taste nearly as good, but may affect the consistency of the dough. You CAN substitute different flavorings for the vanilla. Try almond, peppermint (perhaps with crushed candy on top and/or coloring the dough pink), rum, orange or lemon. The dryness of flours may vary, but this should be a stiff but kneadable dough that can be packed into the cookie press. This recipe is a keeper. Thanks!
Very good. Only comment, I made the dough the day before and refrigerated it. After bringing to room temp on the counter for the dough was not as easy to work though the spritzer machine as the first batch I made that I used immediately.
I would use immediately next time.
This cookie was wonderful. Light and flakey and melted in your mouth. This was the first time ever using a cookie press. The dough did good the first time filling the press but by the second time I needed to refrigerate the dough. Thanks for the recipe!
First time using a cookie press, and this recipe is great. The dough was easy to work with. Will make it again.
Very buttery, very tastey!
I bought a cookie press in a thrift store a while ago, and researched on the internet for spritz cookie recipes. I read a lot in forums about how cookie presses suck in general and are complicated to use, how the dough sticks to the cookie press but not to the sheet, and so on. However, using this recipe for my first time with the cookie press, I have no idea what all those people did wrong, but I bet it was that they used the wrong recipe. This was fantastically fast and easy, and absolutely no hassle whatsoever. Using the cookie press was lots of fun with this recipe and I can’t wait to do it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Spritz Cookies II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 75
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to use a cookie press to make incredibly beautiful Christmas cookies.
See how to make rich buttery spritz cookies.
See how to make a delicious butter cookie that’s truly versatile.