These press-released cookies are excellent. They have a flavorful depth. For all of the holidays, my mother has been making these cookies for years. For the various motifs, such as green trees and other patterns, she even utilized food coloring.The children enjoy decorating them just as much as they enjoy eating them.
| Prep Time: | 10 mins |
| Cook Time: | 6 mins |
| Additional Time: | 2 mins |
| Total Time: | 18 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup butter, softened
- 1 ¼ cups confectioners’ sugar
- 2 egg yolks
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.
- In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time.
- Bake for 6 to 8 minutes in the preheated oven.
Nutrition Facts
| Calories | 97 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 69 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe, delicious flavor. I didn’t have any almond extract, and I didn’t miss it. I didn’t add extra butter, these don’t need it. The dough was perfect for the cookie press, not too soft or sticky. This is only the second time I’ve used a cookie press, and more than half the cookies were perfectly shaped.
Great cookie recipe! I made it just as directed. I did read the reviews and added some extra butter. Perfect for my cookie press. I used my mom’s old electric Wear-Ever Super Shooter and my OXO cookie press. No issues whatsoever! Thank you for sharing this delicious Butter Rich Spritz Butter Cookie recipe! It brought back great memories, and now, I’m making them with my grandchildren. This is a great find and a keeper in my household!
Nope. Maybe it was my inexperience with the cookie press but I found the dough to be way to thick. Taste was okay but not worth the effort it took to get a few sad looking cookies. Hubby likes them so a win there.
Love these cookies. I usually make poinsettias, trees, wreaths and camels. My camel disc is lost but I will make all the rest.
I’m not sure what aftertaste everyone is talking about and I’m not sure if all the 1 star ratings are user error, but I’ve been using this recipe for years and my cookies get rave reviews every time. I normally leave out the almond extract because I don’t keep that on hand, not a huge fan of it.
Delicious. We had a hard time as newbies getting the cookies to come out right. Don’t use parchment paper and make sure your cookie tray is cold. We put the tray in the freezer for a few minutes.
To get to 5 Stars, eliminate the almond extract completely.
I made the recipe as is except I used gluten free flour. They are excellent. The only mistake I made was I chilled the dough & shouldn’t have. My cookie press was not working until I brought the dough back to room temp.
I’m going agree with some comments I’ve seen posted. To much salt in the recipe!I was able offset the salt by glazing them and dipping in decorating sugar. A little more spreading than what I care for when it comes to spritz. Would I make these again? No.
I loathe the overwhelming taste of almond extract… so I replaced that with butter extract. 😉
I can never get this cookie to work for me don’t think it is the recipe but it won’t go through the press. Needless to say made a new cookie rolled the dough into balls and baked as directed dipped in chocolate and called dark side of the moon . Cookie press in the recycleable tote LOL will not be doing spritz cookies ever again they are too cheap at the store to be frustrated on making them
always delicous
This recipe is amazing, follow the steps exact the only thing I used different is butter vanilla essence and added a some orange peel. Will be making again and again
Delicious and buttery
I changed the Almond Extract to Mint Extract. Also didn’t soften the butter but used a cheese grater to grate the butter into the mix.
I haven’t made spritz cookies in over 30 years and as I remember, it was always hit and miss if the dough was going to cooperate. Feeling nostalgic, I got a new press and every cookie in my first batch was a struggle, so I tried this recipe which was essentially the same only with powdered sugar instead of granulated. Don’t know if it was the recipe, me getting used to the press or just luck of the draw, but I had much more success. I did freeze the pans first, and that appeared to help the pans “grab” the dough. And I added just a tad extra (tbls?) of butter since I’m in a dry climate. Made a huge batch of impressive cookies. Will turn this into my go to recipe!
I didn’t alter the recipe, they were delicious. Make sure you sift the flour when measuring out…maybe that’s why so many had a “tough” dough. That’s an important step.
I followed the recipe exactly and the dough wouldn’t come together. It looked like sand. Had to add couple tbs of milk to get the right consistency so I could use the press. Not a fan of the flavor either. I plan on trying a version with regular sugar next instead of the powdered as in this recipe.
I really don’t understand the positive reviews for this recipe. I followed it to the letter measuring everything. The dough was so stiff that I thought it was going to break my cookie press! It wouldn’t go through at all! After I pried it out of the press, I tried adding some milk as one reviewer had suggested, but ended up adding too much making the dough too mushy. I had to throw out the dough. I finally switched to the Snowflake recipe and it worked out perfectly.
I used vanilla and squeezed lime juice instead of the almond extract! totally loved them
I made Thanksgiving spritz this year and they were a huge hit!!