Spritz Butter Cookies
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
Ingredients
- 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
Instructions
- 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.
Hi, Barbara! Does this recipe work in Denver as written? I’m debating making a batch of my own, but I don’t want them to melt into little butter puddles. 🙂
I do make this recipe as written since there isn’t any leavening added. Use softened butter, should be fine!
The key to making these cookies is in the butter. It can't be melted or too soft.
I like to divide/ add food coloring to the batches.
My kids like the green spritz wreath with a red hot. We vote each year for the best one.
Your cookies sound delicious!~ Thanks for sharing 🙂
Thank you…sometimes the simplest most old fashioned varieties are the ones I love making the most!