Spritz Cookies V Recipe - Allrecipes.com
Spritz Cookies V Recipe
  • READY IN 35 mins

Spritz Cookies V

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    35 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2009

Great recipe! I followed the directions precisely with great success. The cornstarch gives it that "melt in your mouth" texture...literally, it melts in your mouth. And the vanilla and almond flavors are yummy together. A really good cookie!

 
Most Helpful Critical Review
Dec 22, 2003

It seemed like a lot of cornstarch to me (1 cup), but I followed the directions and they tasted okay, but would have tasted better without so much cornstarch.

 

8 Ratings

Oct 27, 2009

I agree with some of the comments about the flour-y flavor. I used unsalted butter but the last time I loaded my cookie press I mixed in a little salt. Next time I would put in more and I think it helped the flavor. I might also use some sprinkle sugar on top for sweetness. I would consider making this recipe again. I also used whole wheat flour (only flour I have) and substituted the vanilla for almond. The WW worked fine.

 
May 31, 2008

These are very light and do go quickly.

 
Dec 10, 2011

The dough was very dry and crumbly so wouldn't go through my cookie press. I added a little milk to make the press work. The flavor of the cookie was very bland and as other reviewers said "flour-y."

 
Aug 10, 2013

Got my first cookie press and decided on this recipe after reading through a great many here at allrecipes and other sites. Had the butter and sugar creaming and found I did not have enough flour - far short at only 1 cup. I subbed in 1 cup of sorghum and 1 cup of mochiko (sweet rice flour). The cookies were fantastic! Light as air, melt-in-my-mouth good!

 

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Nutrition

  • Calories
  • 83 kcal
  • 4%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 38 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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