Spritz Cookie Making Made Easier With Cathy Kates' Spritz Chips

Circle slash cookie press! I had to find a better way to maximize time and efforts when it comes to making Spritz. It's my husband's favorite Christmas cookie (besides one that looks super involved and I'll continue to let his sister make). So, I experimented and it worked! Same great taste, no frustration and one happy husband!

I was going to try this last year and ran out of time, so after my husband asked me to make them, I sprung into experimental action. I didn't alter the Betty Crocker recipe I've used for years. I believe that Spritz should be made with almond flavoring to obtain the BEST taste, this recipe is perfect. My problem always came when I was suppose to "pipe" it through the cookie press. I can NEVER get the pressed dough to release from the cookie press properly. I was destined to never have a picture perfect Spritz cookie. Plus, they ended up thin, fat, all sorts of sizes so some would be raw and some would be a bit brown.

Here's what you do: Simply make the dough according to the Betty Crocker recipe I use and instead of piping it through the cookie press, I make small balls of dough and press them flat so they're all the same thickness and size. Throw some decoration on top and bake! Homie says he just wants the taste, he doesn't care what shape they're in. Here's the recipe I use from Betty Crocker:

INGREDIENTS

1 cup butter, softened

1/2 cup sugar

2-1/4 cups Gold Medal all-purpose flour

1/4 tsp salt

1 egg

1/4 tsp almond extract or vanilla

food color, if desired

currants, raisins, candies, colored sugar, finely chopped nuts, candied fruit or fruit peel, if desired

MAKE IT

Heat oven to 400 degrees.

Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Then, stir in flour, salt, egg, almond extract and a few drops of food color.

This is where you would normally place dough in a cookie press and form your desired shape on an ungreased cookie sheet. Instead, I make small balls and press them gently on the cookie sheet so they are all the same thickness and relatively the same size. Before baking I sprinkle with decorations (unless I forget).

Bake 5 to 8 minutes or until set but not brown. Every oven is different, I started out at 6 minutes but needed to move it to 7 minutes per batch. They are suppose to be white when they're baked. They only need to be set and when I turn them over they are ever so slightly brown on the bottom. The longer you bake them, the crispier they'll get.

Immediately remove from cookie sheet to wire rack.