I have a love / hate relationship with spritz cookies. I love eating the cookies but I hate how difficult they can be to make. My love for the taste of them wins out! I requested and received a spritz cookie maker for my wedding. That is the one thing you must have for this recipe and I was excited to make my own spritz cookies. Unfortunately, I discovered it’s not as easy as it looks. I’d like to say it’s my cookie press, but it’s such a name brand but I don’t know since it’s the only one I’ve used. Perhaps its me. Still, once or twice a year, I get determined to try again and make a batch of spritz cookies. One of the great things about spritz cookies is that they do freeze very well. So, before I got too frustrated this time around, I decided to plan ahead and make my Christmas spritz cookies.
1 1/2 cups butter, softened
1 cup sugar
1 teaspoon vanilla
3 1/2 cups flour
In a mixer, cream butter with sugar. Add egg and vanilla. Add flour, one cup at a time until dough is mixed well. The dough will be soft but do not refrigerate.
Fill your spritz cookie press with dough. Follow the directions on your particular cookie press to make your spritz cookies. Press them onto a cookie sheet, 1 inch part. Decorate with sprinkles or colored sugar, if desired.
Bake cookies at 375 degrees for 11 to 13 minutes or until firm. Cool cookies on the cookie sheet before removing to the cooling rack. This recipe yields 6 dozen cookies. Store cookies in an airtight container in the freezer.
For all my other freezer cooking recipes, click on the button below to view the rest of my recipes from 31 Days of Freezer Cooking.