Spritz Cookies II

I wanted to use my mother’s ancient cookie press so I chose this recipe. While it tasted ok, I didn’t find it to be a cookie I will make again. They were really small, and not all were uniform (I’m thinking newer models might be easier to use).

These had zero flavor. They were dry. The press part worked beautifully because I have an OXO press and that’s pretty much fool proof. However, these left so much to be desired — even after I added almond extract etc.

I made a double batch of this recipe as written. No cookie press problems at all (Pampered Chef), and the cookies are delicious. Did not need the full 10 minutes of baking time – more like 8, but my oven tends to run hot. Thanks for sharing great recipe!

We make spritz cookies every year at Christmastime. For some reason, I thought I would leave my tried-and-true recipe and try something new. (Why? I don’t know) I was so disappointed. The dough is so dry and had a hard time coming through the cookie press. We salvaged it by adding back some of the egg whites. We were able to salvage the dough, but the taste was not nearly as rich as it should be. I’m going back to my tried-and -true recipe next year

Excellent! Dough was perfect for the press. Buttery and quick and easy. I think the yoks without the whites made it perfect. This is my go to now.

Turned out great. Just like the ones my mom made when I was a kid. I saved it to my favorites

I am not sure how you can go wrong with this recipe. I use it every Christmas and never have trouble with the dough. I add food coloring depending on the shape I make (green for Christmas trees). The only difference I do is a much shorter baking time for a softer cookie. Just a family preference.

I made this recipe exactly as it is stated. They worked great in my press and taste yummy. I didn’t give them a 5 because I have never made press cookies before. I thought they were a little dry, but maybe not as this is my first time with this recipe so maybe this is exactly how spritz cookies are supposed to be.

I have made this recipe for many, many years. Also try with almond extract as well. They are delicious too.

I made these as a child. Now my little girl is , she loved them

They were great but I made one change to the recipe, I used almond extract instead of vanilla. Just like mom used to make!

No taste at all.

This is to a T the same recipe that my mom passed down to me (with the exception that our instructions say to sift the flour first, but I’ve made it both ways, either works fine. Sifting makes the cookies lighter and fluffier). We made these for Christmas every year with a twist. We would triple the recipe, keeping every all three batches separate from each other. We would then add red food coloring to one batch, green to another, and leave the third one alone (so it remains white). Then she would chill them (usually overnight and make them the next day). Then, the magic is you take a hunk of each of the colors, and press them into the cookie press. Once you get going, the cookies will have red, green and white swirls of colors on them. You just keep adding each of the colors till you run out of dough. Towards the end the colors won’t be so distinct, but it is worth the effort. For those wanting to try but unsure, these are my all time favorite cookie. I am not a huge sweet fan, and these are not overly sweet. You could easily add sprinkles or top with sugar to make them sweeter if you wanted, but to me they are perfect the way they are.

First I have to say I’ve never made Spritz cookies before. This recipe was perfect. They tasted the way I remember my grandmother’s cookies tasting and such an easy recipe. One thing to keep in mind is the temperature of the dough is very important. After chilling in the refrigerator for about an hour was perfect.

Good

Really good cookies. The recipe work great with my cookie press. Not too sweet, just the way I like it.

These were just OK. A bit dry and not much flavor. My cookie loving daughter didn’t even like them. Just not great. I’ll stick to my mom’s recipe.

I just made these today. The only thing I did different was add a teaspoon of almond extract in addition to the vanilla extract. They taste amazing.

This is the one that Betty makes!

Even though I checked them at the earliest suggested time, the first tray got too dark. Turned down the oven to 375 – perfect!!

We made this four times this Christmas and did not change a thing. They are delicious and the kids love decorating them.