Spritz Cookies

Spritz cookies, or “Swedish sugar cookies” are a holiday staple. Like the sugar cookie, they are light and buttery but they are so much easier to make. I don’t mean that the sugar cookie is a really complicated cookie, but the dough can be finicky, you have to chill and roll out and cut and place etc. With the use of a cookie press, these spritz cookies take a few minutes to put together to make about 4 dozen cookies. You could also use a piping bag or even a ziplock to make your shapes.

First, pre-heat the oven to 375.

For the dough:

• 1 cup unsalted butter (room temp)
• 1/2 cup sugar
• 1 egg
• 1 1/2 tsp pure vanilla extract (I use my own)
• 1/2 tsp almond extract
• 2 1/4 cup flour
• 1/4 tsp salt

First cream together butter and sugar until light and fluffy, add egg and the extracts and mix until creamy. Slowly incorporate the four and salt and mix until you have a nice soft dough but don’t over mix.

Place dough in cookie press or in piping bag and form your cookies and place 1″ apart on an ungreased pan. Before baking you can add chocolate chips, jelly, sugar etc if you wish…

Bake for 6-9 min or until edges are slightly turning golden, and then transfer to a rack to cool…

After my cookies were cooled I went ahead and dipped a few in melted chocolate laced with a bit of coconut oil to give in a slight coconutty taste… yumm….