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Spritz (cookie press)

One of my grandma’s recipes. Delicate little puffs of nothing, these are the fastest-disappearing Christmas cookies in our house. The recipe calls for shortening, but it occurred to me recently that that might be a depression-era convention because every Spritz recipe I’ve ever seen uses butter. I use about 1/2 shortening and 1/2 butter, with the heavy half leaning toward the shortening. Too much butter and the cookies end up dry and coarse.

Spritz (cookie press)
 
Delicate traditional Christmas cookies.
Ingredients
  • 2 cups shortening (that's right, 2 cups)
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons almond extract
  • 4 cups flour
  • pinch salt
Instructions
  1. Cream together shortening, sugar, egg, and almond extract.
  2. Stir in flour and salt.
  3. Chill overnight (or at least a few hours), then use a cookie press to make shapes.
  4. Sprinkle colored sugar on each cookie.
  5. Bake at 375° on an ungreased cookie sheet 8 – 12 minutes until barely golden.
Notes
You'll have to experiment with how well-chilled the dough is vs. how well your cookie press can handle it. If you know of a cookie press that can handle stiff dough without stripping out, please let me know. I've looked for years and have had no luck. Thus, any cookie press I buy tends to be disposable.

 

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