Razzle Dazzle Recipes * Christmas Cookies Recipes
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Spritz Cookies Recipe
1 C. butter, softened , no substitutions
3/4 C. sugar
1 large egg
1 t. almond extract
2 C. all-purpose flour
1/2 C. finely ground blanched almonds
4 oz. semisweet chocolate, melted and cooled (optional)
3/4 C. crushed candy canes (optional)
Preheat oven to 375° F. In large bowl with mixer at low speed, beat butter with sugar until blended. Increase speed to high, and beat until light and creamy, occasionally scraping bowl with rubber spatula. At low speed, beat in egg and almond extract until mixed. Beat in flour and almonds just until blended.
Spoon dough into large decorating bag fitted with large star tip ( 3/4-inch diameter). Onto ungreased cookie sheet, pipe dough into 4-inch lengths, 1 1/2 inches apart.
Bake cookies 12 to 15 minutes or until lightly browned around the edges. Let cookies remain on cookie sheet on wire rack for 2 minutes to cool slightly. Transfer cookies to wire rack to cool completely. Repeat with remaining dough.
If you like, when cookies are cool, dip ends in melted chocolate; sprinkle chocolate with crushed candy canes. Set aside to allow chocolate to harden. Store cookies in tightly covered container with waxed paper between layers up to 1 week.
Makes about 1 1/2 dozen cookies.
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