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Classic Spritz Cookies
31/2 cups all-purpose flour
1 teaspoon baking powder
11/2 cups (3 sticks) butter, softened
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon Wilton Pure Vanilla Extract
1/2 teaspoon Wilton Imitation Clear
Almond Extract
8
Preheat oven to 350°F. In medium bowl, combine flour and baking powder. In large
bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk and
extracts. Add flour mixture; mix well. Shape into small logs and place in Cookie Master
Plus. Using desired disk, press cookies onto ungreased cookie sheet.
Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie
sheet; remove to cooling grid and cool completely.
Makes 7-8 dozen cookies.
Orange Spritz Cookies: Substitute orange juice for milk in basic recipe. Omit almond
extract. Add 2 tablespoons grated orange zest and, if desired, 1/4 cup finely chopped
pecans (optional).
Gingerbread Spritz Cookies: Substitute firmly-packed dark brown sugar for granulated
sugar in basic recipe. Omit extracts. Add 1/2 teaspoon each ground allspice, ground
cloves, ground cinnamon and ground ginger.
Potato Chip Spritz Cookies: Reduce flour in basic recipe to 22/3 cups; combine with
11/2 cups finely crushed potato chips. Reduce granulated sugar to 3/4 cup. Omit
almond extract.
Cream Cheese Spritz Cookies: Substitute 6 ounces (3/4 of an 8-oz. package) cream
cheese, softened, for 1/2 cup (1 stick) butter in basic recipe. Increase granulated sugar to
11/4 cups. Omit almond extract. Add 2 teaspoons lemon zest.
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