These tasty butter cookies are a holiday tradition in our home. While you can dye and color the dough to make green trees or whatever you like, I prefer the plain sugar cookies with sprinkles and redhots as decoration.
You need a cookie press for this recipe. You could roll them in logs and refrigerate and slice, but it’s just not the same. I got my cookie press on Amazon.com – It’s the OXO Good Grips Cookie Press and it works well – it works BEST if the cookie sheets are really cold, but that’s not really practical when you’re baking dozens at a time – just be patient and understand that the dough consistency is directly related to how the cookies come out of the gun and onto the sheet – don’t be afraid to chill the dough down if things just get a bit too soft.
Colored sugar and red hots for tree stars or holly berries are my favorite decorations – but you can do absolutely whatever you like!
Swedish Spritz Cookie Recipe
- 1 1 ⁄2 cups butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 4 cups sifted all-purpose flour
- 1 teaspoon baking powder
Thoroughly Cream the Butter and Sugar.
Add the Egg the Vanilla and Almond Extract.
Sift the flour and baking powder together.
Add to the creamed mixture, mix until smooth.
Do not chill.
DO NOT DOUBLE.
Force Cookies through a cookie press onto an ungreased cookie sheet.
Decorate the cookies with red hots, sprinkles or whatever you like.
Bake in a 400 oven for 8-10 minutes.
Cool on newspaper.
These freeze well but shouldnt be left out for more than a week or so.