My mom wasn’t much of a baker when we were growing up. She had a handful of recipes in her pocket – chocolate chip, sugar cookies, snickerdoodles, these godawful fruit cookies for my dad at Christmastime. But I think the cookies I always thought were the most fun were spritz cookies.
I’m pretty sure her cookie press, which I now own, is from one of those Pampered Chef parties that were all the rage in the ’90s. But the cooler part is that a good chunk of the press shapes are from my grandmother’s old press. They even come with a cute little wooden board to display them in. You know, if your kitchen is bigger than 3 square feet. And the shapes are just too much – there’s a camel, and this weird wiener dog. I’m so into it.
Spritz cookies are great for a faux-baker like my mom. You can make all the cute little shapes but you don’t have to painstakingly roll and cut out the pretty shapes. I mean seriously, how can you lose?
I’ll tell you how. Picking the wrong dang shape for your cookie press. Good lord, I so don’t remember it being that difficult when I was a kid! So here are a few tips:
- Keep that dough chilled!
- If your dough is a little sticky add a touch more flour so it doesn’t jam up your press, but not too much or it’ll come out crumbly. It’s a delicate balance.
Oh and you’ll need a cookie press, but it’s really a great investment. You can fill a dozen cookie plates lickety split with this recipe. And all you have to do is squish some dough out a cookie press in adorable shapes. For reals.
- ½ cup (1 stick) butter
- ½ crisco
- ¾ cup sugar
- 1 egg
- 1 tsp vanilla
- ¼ tsp almond
- 2¼ cup flour
- ½ tsp salt
- ¼ tsp baking powder
- melted chocolate
- Heat oven to 375F and line two baking sheets with parchment paper
- Cream butter, shortening, and sugar together until light and fluffy, approx. 2-3 minutes
- Add egg and extracts and cream until fluffy again.
- In a separate bowl whisk together flour, salt, and baking powder.
- With the mixer on low gradually add the flour mixture until no streaks remain.
- Select your press shape and fill the tube. Space cookies about a half inch apart on the sheet. Keep unused dough in the fridge until ready to use.
- Bake for 10-12 minutes or just until the edges start to turn golden. Let cool on a wire rack.