Everyone enjoys the taste and irresistibility of this recipe. It combines smooth gravy, tasty sausages, crisp onions, and creamy potatoes!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 20 |
| Yield: | 20 cookies |
Ingredients
- 2 cups butter
- 1 cup white sugar
- 2 egg yolks
- 1 egg white
- 2 tablespoons almond extract
- 4 ½ cups all-purpose flour
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Beat butter with an electric mixer in a large bowl until light and fluffy. Slowly add sugar while beating until the mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing the first to blend into the butter mixture before adding the other. Beat egg white and almond extract into the mixture. Pour the flour in small amounts into the mixture while beating; continue beating until fully incorporated.
- Using a cookie press, press dough onto prepared baking sheet.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 135 mg |
| Sugars | 10 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Cut flour by 1/2 cup made a big difference. Just like mom made.
The Best Spritz cookie recipe!!
The best spritz cookie dough I’ve tried hands down! Follow the recipe for flawless results and make sure your cookie sheet is cool before pressing your cookies out.
This recipe needs more sugar. They tasted more like flour than anything.
Taste’s like my grandmothers spritz! Would have given it 5 stars but it didn’t work well for Christmas trees, so I just made wreaths with the press instead.
Exactly what I was looking for. Cookies turned out great.
great cookies! I accidentally put both egg whites in recipe but they are still good!
I made as directed in the recipe. I initially thought the 2 tablespoons almond was too much but it actually tasted good. I tried to put it through the cookie press and it was a sticky mess. I also tried to chill out and put it through the cookie press but it was too difficult to squeeze it out. So I rolled the dough into a log, chilled it, and cut into slices. I rolled them in green and red sugar Before baking, and put a little extra sprinkle of colored sugar on top when they came out. Tasted great and looked great. So although they tasted good, they just didn’t work for me in a cookie press.
This really is the best spritz recipe I’ve found! The dough handles perfectly and you don’t even need to chill it! I had to monkey with the baking time but that’s my oven, as I’m sure everyone can attest to!
Just like my Grandfather used to make!
I followed the recipe to the T but didn’t get the taste I remember when mom made them. Probably something I did since this was my first homemade cookie attempt. Not bad, but texture and taste wasn’t what I was looking for. The dough was easy to use. Perhaps I should stick with main course recipes and skip cookie making. lol
Followed the recipe exactly and they were perfect!
I made this recipe exactly as written and it is fantastic! I think I may have finally found my go to spritz recipe, and I have tried several in the past few years .
Great traditional cookie press/spritz recipe. Dough is soft and very easy to work with. Instead of using the almond flavoring, I used 2T vanilla and 1tsp cardamom, which is my Swedish grandma’s traditional flavorings. My favorite cookie for potlucks, Christmas parties, and the cookie jar. They’re delicate, bite size, with lots of cute shapes. Easy to dress them up with a few sprinkles or cherries or other decorations. So festive with minimal work. These always get compliments for taste and looks.
The dough for these cookies is the easiest spritz dough I have worked with, and the end result is a tender, flavorful cookie. A very nice holiday treat!
This was my first go at cookie press cookies. I got a high quality stainless steel cookie press. I used this recipe. I used a buttered cookie sheet, a cookie sheet sprayed with PAM and a completely dry cookie sheet. All three functioned the same way. I was a little freaked by a recipe that used and entire pound of butter but couldn’t be more impressed with the results
We thought 2 Tb of almond extract might be a but much, so we used 1 Tb each of almond and vanilla. This resulted in the best Spritz we’ve ever tasted, and they were so pretty with just a little but of crystal sprinkles on top!
Horrible. It hardly can be spritzed, even after chilling the dough. Then the taste is something between pure butter and pure bland. I wasted half Thanksgiving Day trying to make these. Never again!
Absolutely delicious! My entire family couldn’t stop
At the moment I will give this recipe 3 stars. The cookies tasted great (I did one Tbsp Almond, half Tbsp Vanilla and half Tbsp caramel extracts as one reviewer suggested). But I did not grow up making spritz cookies so this was my first time. I received a cookie press for Christmas (high quality one) and thought it would be so fun and easy. Cut to me throwing the cookie press across the kitchen and storming out! Now the cookie press did not come with much instruction (or even a suggested recipe) but I am an engineer so I thought, “No problem!” I don’t know if it was me not knowing how to use the cookie press, the hot/humid climate I live in or the recipe itself but pressing these cookies were a nightmare. I think the dough was too soft and I should have tried chilling it for a while. None of the cookies really resembled the shape they were supposed to and did not look cute at all. But people still liked how they tasted regardless. Once I am over the rage I feel when I see my cookie press I will try this recipe again but and a chilling step to see if that helps.
These tasted pretty good but they were tough when they came out of the oven, and hard as a rock the next day. Change “beat” to “mix” when adding the flour and I think it would turn much better.