Spritz Butter Cookies are a family tradition for the holidays and they are always so perfect with a great texture and lots of buttery flavor.
These are classic Spritz Butter Cookies, all butter and almond and such a sweet reminder of years of holiday baking. Made using what is called a Cookie Press, they can take a variety of shapes and colors and are a fun family activity too.
Although I have another post on this blog about the importance of making Pecan Butter Ball Cookies every Christmas season, these are not far behind. My mother and I used to make these by the hundreds it seemed!
With my dad’s family and his four siblings and my mom’s with two brothers and a sister and all of their many kids, Christmas gift shopping was out of the question…for everyone; we had six kids in our family! So there a lot of homemade goodies and everyone knew they could count on us gifting them with a big plate of these buttery treats. Not a soul ever complained!
Varieties really are limitless; I loved these cookies that I saw on Epicurious.com for plain cookies sandwiched together with chocolate; they are now on my list!
I now have three cookie presses but must admit I’m glad I made the purchase I did this year when I bought an Electric Model by Cuisinart (affiliate link). The effort on your hands and wrists starts to take a toll when you’re pressing 20 dozen cookies…now I’m just depressing a button and I love it.
It took some getting used to but once I got a feel for the machine they were a piece of cake (or should I be referring to this as a piece of cookie?!!). I would recommend it to those of you both new to Spritz and those using an older hand press model. It’s a nice step up from the standard.
Maybe it’s time for you to start a new tradition too?
PIN IT! ‘Spritz Butter Cookies’
Spritz Butter Cookies
- 3.5 cups unbleached all-purpose flour
- ½ tsp salt
- 1 pound 4 sticks unsalted butter cubed and at room temperature
- 1 ½ cups confectioners' sugar
- 2 tablespoons pure almond extract
- 1 large egg
- reheat oven to 350°F.
- Put the flour and salt into a small mixing bowl. Whisk to combine; reserve.
- In a large mixing bowl, combine the butter and the sugar. Beat with mixer until light and creamy. Add the vanilla and egg; mix until combined. Add the reserved dry ingredients and mix on low, until just combined.
- Fit the your Cookie Press with desired disc. Load the cookie dough into your press according to directions. Press cookies out onto an ungreased/unlined baking pan, about 2 inches apart. Decorate if desired with candy sprinkles or bake, cool and frost.
- Bake in the preheated oven for 10 to 12 minutes, or until lightly golden around the edges.
- Cool cookies before removing from pan.