Classic Spritz

Updated at: Sat, 02 Dec 2023 20:31:27 GMT

Step 1

(Almond extract is very important to the finished flavor of the cookie: substituting vanilla will make a good cookie too, but the typical “Spritz” taste will not be there. ) Leave butter out to soften for at least 1 hour ahead of time, even overnight.

Step 2

Preheat oven to 375 F. Cream butter until light and fluffy. Sift sugar, add to butter, and continue creaming until very well incorporated. Blend in egg. Add salt and almond extract.

Step 3

Sift flour. (Measure volume AFTER sifting, not before. If spooning into cup be careful not to compact or deflate air that has been added by sifting.) Add flour gradually, ½ cup at a time, until completely incorporated. Do not dump it in all at once. Touch dough with fingertips. If it sticks to fingers, work in more flour, 2 tablespoons at a time, until it no longer sticks.

Step 4

For upright-press cookies, such as trees, dough must be stiff enough not to stick to fingers. Softer dough with less flour is good for sidewalks or wreathes, using the star disc. If it sticks to your fingers slightly, it is good for sidewalks.

Step 5

If the kitchen is hot, the butter will be softer, and it will take more flour to make it less sticky. If the kitchen is really hot, and you will have to add much more flour, and the cookies will not be tender, but hard. Therefore, it is better to start with upright press cookies, then move to sidewalks when the kitchen is hot from the oven running.

Step 6

Fill cookie press. For upright press cookies: rest on 3 lugs projecting from disc holder head. Turn handle til cookie is the size you like, then backturn (retract) a bit to release dough. Tilt press backward on 2 lugs to break contact with dough still in the press and cookie. Afterwards, decorate with colored sugar, sprinkles, etc., before baking.

Step 7

For sidewalks or wreaths, press is held at ~ a 45 degree angle to the sheet. It’s useful to align the sidewalk plate in the disc holder so you can rest the press on 2 lugs. You extrude, backturn, then cut off with a knife.

Step 8

Bake at 375F until edges are light brown (usually 7-8 minutes, but watch carefully, thinner cookies like sidewalks take less time). Best to use cookie sheets that are light colored and air-cushioned. Dark sheets, like Teflon, make bottoms brown faster, which is not as good.

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