- 2 cups salted butter, room temperature*
- 1 cup granulated sugar
- 2 eggs, well beaten
- 1 teaspoon pure vanilla extract
- 4 cups sifted all-purpose flour
- Assorted food colorings, candies, and/or sprinkles (optional) **
* You must use butter in this recipe. The secret of a great spritz cookie is a dough that is fat enough to press or pipe, yet sturdy enough to hold it shape in the oven. It must be butter.
** If desired, you can also color the dough with food coloring.
- Preheat oven to 375 degrees F.
- Refrigerate UNGREASED cookie sheets until ready to use. NOTE: Pressing the dough out onto cool, ungreased baking sheets makes it possible for each application to stick on contact. You will need to clean off the cookie sheets between batches.
- In a large bowl, mix butter until creamy. Either use your electric mixer or beat by hand. Gradually add sugar; beating until light and fluffy. Cream the butter and sugar together thoroughly before beating in the egg.
- Add eggs and beat well; stir in vanilla extract. Gradually add flour to mixture, beating well after each addition.
- The secret lies in the dough, which should be neither too soft nor too firm. It it is too soft, the cookies will have no definition, and if the dough is to firm, the cookies will bake too dry. To test the dough’s consistency before baking a batch, press a small amount of dough through the cookie press cylinder.
- If the dough is too soft so that it doesn’t go through cleanly, chill the dough for about 15 minutes.
- If the cookie dough is dry, your spritz will fail. To avoid dry cookie dough, be sure to measure your butter exactly and blend your ingredients together by hand rather than in a mixer. Dry cookie dough won’t flow through the cookie press and if you do happen to get some shapes onto the cookie sheet, dry cookie dough bakes into dry and crumbly cookies. Remember, don’t over-mix, over-handle, or over-bake. If the dough is too dry, use 1 or 2 teaspoons of whole milk and mix it into the dough with your hands.
- If dough becomes too soft during use, refrigerate dough about 5 minutes or until firm enough to hold its shape (the dough will crumble if it is too cold, and it won’t stick to the cookie sheet)
- Sprinkle with colored sugar or add a maraschino cherry half before baking, if desired.