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Spritz cookies get their
name from the German word for 'to squirt' because the dough is
squirted from a cookie press.
Spritz Cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup vegetable shortening
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
-
- Frosting:
(optional)
- 2/3 cup vegetable shortening
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla or almond extract
- 1 (16-ounce) package powdered sugar, sifted
- 1/3 cup water
- Paste food coloring (optional)
-
- Decorative sugar sprinkles (optional)
- Preheat oven to 350°F (175°C).
- In medium bowl, combine flour, baking
powder and salt; mixing well; set aside.
- Cream shortening in a medium mixing bowl;
gradually add sugar, beating until light
and fluffy. Add egg and vanilla, beating well. Stir in flour
mixture until just mixed.
- Press dough from a cookie press 2-inches
apart onto ungreased baking sheets, using
desired shaping discs.
- Bake for 12 to 15 minutes. Transfer to
wire racks to cool. Decorate
cookies with frosting and decorative sugar sprinkles if desired.
- For Frosting: Combine shortening, salt
and desired extract in a medium mixing bowl; beat at medium speed
of an electric mixer until well blended.
- Add sugar alternately with water, beginning and ending with sugar; beat constantly
at low speed until smooth. Beat an
additional 8 minutes at medium speed.
- Color portions of frosting with food coloring,
if desired.
Makes about 5 1/2 dozen cookies.
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