Spritz Cookies

Spritz Cookies
 David Prince
Makes 40 cookies
preparation
20
minutes
cooking
90
minutes

Ingredients

1 1/4
cups
all-purpose flour, spooned and leveled
1/4
teaspoon
kosher salt
1/2
cup
(1 stick) unsalted butter, at room temperature
1/2
cup
confectioners’ sugar
1
teaspoon
vanilla extract
1/4
cup
coarse sanding or turbinado sugar
Cookie press

Directions

  1. Heat oven to 375°. In a medium bowl, whisk the flour and salt.
  2. With an electric mixer, beat the butter and confectioners’ sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.
  3. Following the manufacturer’s instructions, fill the cookie press with the dough and squeeze the dough onto parchment-lined baking sheets, spacing the cookies 1 inch apart. Sprinkle with the sanding sugar and bake until the edges are golden, 10 to 12 minutes.  
  4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
     
    Note: Total Time includes cooling time.
Susan Sugarman
December 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 45 %
  • Protein 0 g
  • Carbohydrate 6 g
  • Sugar 3 g
  • Fiber 0 g
  • Fat 2 g
  • Sat Fat 1 g
  • Sodium 12 mg
  • Cholesterol 6 mg
What does this mean? See Nutrition 101.