Spritz Cookies

Basic Spritz Cookie
1 cup Shortening, softened (use at least half butter)
3/4 cup Sugar
1 Egg
1 tsp. Vanilla
2 1/4 cups Flour, sifted
1/2 tsp. Salt
1/4 tsp Baking Powder

Cream shortening and sugar well
Beat in egg and vanilla
Gradually blend in dry ingredients which have been sifted together
Fill cookie press and form cookies on ungreased cookie sheets.
Bake at 375°F for 10-12 minutes. Yields about 60-72 cookies.

Lucinda’s Variations
Lemon Cream Cheese Spritz
1 cup Shortening, softened (use at least half butter)
3/4 cup Sugar
3 oz. pkg Cream Cheese, softened
1 Egg yolk
1 tsp. Vanilla
1/2 tsp. Lemon Extract
1 tsp. Lemon Peel, grated
2 1/2 cups Flour, sifted
1/2 tsp. Salt
1/4 tsp Baking Powder

Cream shortening, sugar and cream cheese until smooth
Beat in egg yolk, vanilla, lemon extract, and lemon peel
Add food coloring (if desired)
Sift together flour, salt, and baking powder
Gradually blend dry ingredients into shortening-sugar mixture
Fill cookie press and form cookies on ungreased cookie sheets
Sprinkle with decorative sugars (if desired)
Bake at 375°F for 10-12 minutes
Yields about 60-72 cookies

Sour Cream Cinnamon Spritz
1 cup Shortening, softened (use at least half butter)
3/4 cup Sugar
1/3 cup Sour Cream
1 Egg yolk
1 tsp. Vanilla
2 3/4 cups Flour, sifted
1/2 tsp. Salt
1/4 tsp Baking Powder
1 tsp. Cinnamon

Cream shortening, sugar and sour cream until smooth
Beat in egg yolk and vanilla
Sift together flour, salt, baking powder, and cinnamon
Gradually blend dry ingredients into shortening-sugar mixture
Fill cookie press and form cookies on ungreased cookie sheets
Sprinkle with cinnamon-sugar (if desired)
Bake at 375°F for 10-12 minutes
Yields about 60-72 cookies

Copyright © 2007, Lucinda DeWitt


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