01 December 2015


Cookies.  Cookies aren't always just cookies.  Sometimes they are time machines.  These spritz cookies have been a Christmas family tradition ever since I can remember.  They are also one of my favorites.  The first bite of spritz I take every Christmas season takes me back to my childhood; my tiny hand full of Christmas tree cookies, sitting down to watch Rudolph the Red-Nosed Reindeer.  It really does.  Every time.
Maybe the nostalgia is why it's one of my favorites, but I don't think so.  These cookies are light, buttery, simply sweet with a hint of almost extract.  Oh, the almond extract!  I love it.  Plus, I get to put sprinkles on them, and who can resist sprinkles?
I started making these cookies myself probably when I was about sixteen. Some of my first pictures with Valerie are of us making these cookies.  I used a cookie press with a twist top to extract the cookies. A couple years later I got a cookie press with a trigger mechanism that uniformly extracted the cookies with a single click. My cookie production increased dramatically with that tool in my arsenal. 
Over the years, we have branched out and started making spritz cookies for other seasons and holidays.  This year, we made them for Easter, and the results were very pretty.
It's nice because a single batch makes so many cookies.  What I have started to do is make a batch of dough and then split it up between the kids to let them pick which color to make them and which shape of the cookie press to use for their cookies.  Ahh, even more memories made with spritz.  More destinations for our sweet, buttery little time machine.
1 1/2 cups butter
1 cup sugar
1 teaspoon baking powder
1 egg
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
3 1/2 cups all purpose flour
5 or 6 drops of food coloring
Preheat oven to 375 degrees.
Beat butter and sugar until combined. Add sugar and baking powder. Beat in egg, almond extract, vanilla extract.  Add the flour and food coloring and mix until thoroughly integrated.
Place the dough into a cookie press and extract cookies into an ungreased cookie sheet.
Bake for 8 minutes and cool on a wire rack.

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