Spritz cookies V Recipe
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Spritz cookies V

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

Rating: This weblink has been rated 6 times with an average star rating of 4.2 Read Reviews (4)

Rate/Review | 177 people have saved this

What to Drink?

Wine Sparkling wine
Hot Non-Alcoholic Tea
Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
35 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 dozen
 

Ingredients

  • 2 cups butter, softened
  • 1 cup white sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 cups sifted all-purpose flour
  • 1 cup cornstarch

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 83 | Total Fat: 5.2g | Cholesterol: 16mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2003 by Erin 
It seemed like a lot of cornstarch to me (1 cup), but I followed the directions and they... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 31, 2008 by go away 
These are very light and do go quickly. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2009 by SUGARPLUMSCOOKIES Supporting Member (Click to learn more about Supporting Membership)
Great recipe! I followed the directions precisely with great success. The cornstarch gives... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2009 by Julee 
I agree with some of the comments about the flour-y flavor. I used unsalted butter but the... MORE

 
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