Spritzgeback cookies are traditional German butter cookies that are frequently baked during the holiday season. They have a delicate texture that melts in your mouth and are ideal for sharing with friends and family.
Ingredients: 1 cup 2 sticks unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon almond extract optional. Food coloring optional.
Instructions: Preheat your oven to 375F 190C. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract and almond extract, if using to the butter mixture, and mix until well combined. Gradually add the flour and salt to the wet ingredients, mixing until a smooth dough forms. If desired, divide the dough into separate bowls and add food coloring to create different colored cookies. Fill a cookie press with the dough, choosing the desired disk shapes for the cookies. Press the dough onto ungreased baking sheets, forming cookies about 1 inch apart. Bake in the preheated oven for 8-10 minutes or until the edges of the cookies are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Once cooled, store the cookies in an airtight container. Enjoy your delicious Spritzgeback cookies!
Prep Time: 20 minutes
Cook Time: 10 minutes
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