Ingredients
Units
Scale
- 1 Stick of unsalted Butter, softened
- 1 Stick of Margarine, softened
- 3/4 cup Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- pinch of Salt
- 3 1/2 cups all purpose Flour
- 1 heaping teaspoon Baking Powder
- optional gel food coloring
Instructions
- Put softened unsalted butter & Margarine in an electric mixer until the butter mixture is fluffy.
- Next, add the sugar 1/2 cup at a time alternating with the eggs.
- Add Vanilla Extract.
- Mix the flour, salt & baking powder.Â
- Add by hand the Flour mixture to the Butter mixture a little at a time.
- Do not overwork.
- Chill the dough for about 15 minutes.
- Chill your baking pan for 15 minutes in the fridge as the dough sticks to the pan better when the pans are chilled.
- Load your Spritz Cookie Press per the instructions.
- If the dough is too soft, chill a little more, if too stiff let the dough sit out.
- Press the cookies onto an ungreased Cookie Sheet.
- Add any sprinkles or sanding sugar at this time before baking.
- Bake at 350° for 10 to 15 minutes.
Notes
- Use gel food coloring, not liquid, so you don’t thin the dough.
- Do not grease the pan, the dough needs to grip the cool metal to hold its shape.
- Store in an airtight container up to a week, and tuck in a saltine cracker to keep them fresh.
- Baked cookies freeze well for up to two months.
- Prep Time: 20 minutes
- Cook Time: 10-15
- Category: Cookie
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cookie
- Calories: 84
- Sugar: 4 g
- Sodium: 68.7 mg
- Fat: 2.9 g
- Carbohydrates: 12.9 g
- Fiber: 0.3 g
- Protein: 1.5 g
- Cholesterol: 16.2 mg
