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Mom’s Press (Spritz) Cookies

Mom’s Press (Spritz) Cookies

Spritz Cookies

A Christmas Tradition: Press (Spritz) Cookies

Mom made these every Christmas and they were always a hit:

Mom’s Press (Spritz) Cookies

1 lb butter (can use 1/2 butter, 1/2 stick margarine for these–don’t use vegetable oil spread!) at room temperature

2 cups powdered sugar

1 tsp almond extract

1 tsp vanilla extract

2 eggs

1/2 tsp baking soda dissolved in 1 TBSP warm water

6 cups of flour

Cream the butter and extracts. Add the eggs and beat until smooth

Add the dissolved baking soda and blend.

Gradually add the flour until a stiff, moldable dough forms. Do not add too much flour; it should hold its shape and stick together without crumbling

The dough can be put through a cookie press as-is, or you can divide the dough into three portions. Leave one untinted, tint one portion green, the other portion red and form 3 ropes together to put through the cookie press

Bake on ungreased cookie sheets at 400 degrees for about 10 minutes or until just set and bottoms are starting to JUST brown.

Yield: About 5 to 6 dozen press cookies, depending upon shapes used.

You can add maraschino cherry bits, colored sugars and other decos to these just before baking.


Sour Cream Cut out Cookies

Sour Cream Cut out Cookies

Sour Cream Cutout Cookies

1/2 cup butter, softened
1/3 cup shortening
1 cup white sugar
1 egg
1/3 cup sour cream
1 teaspoons vanilla extract
1 tsp finely shredded lemon peel (optional)
1/2 teaspoon of ground mace
3/4 teaspoon of baking powder
1/4 teaspoon baking soda
Dash of salt (or none, if using salted butter)
2 1/2 cups flour

Preheat oven to 375 degrees F

In a large bowl, cream together the butter and shortening. Add the sugar, sour cream, vanilla and lemon peel, if desired, baking soda, mace, baking powder, and dash of salt. Beat until thoroughly combined.

Beat in as much flour as you can with an electric mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half and chill for one to two hours.

Keep unused dough chilled. Roll out remaining dough on a lightly floured surface to between 1/8 and 1/4 inch thickness and cut into shapes using 2 to 3 inch cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.

Bake for 7-8 minutes in the preheated oven, or until edges are firm and the bottoms are light brown. Remove and cool, decorate as desired.

This recipe makes about 24 cookies, depending on the cookie cutter and thickness.

Helpful Hints:

I also freeze the shapes on cookie sheets covered in parchment paper and then carefully remove them, put them in large freezer containers in layers with wax paper or parchment paper between the layers. Remove them and place them on cookie sheets, let them thaw a bit and decorate and bake or bake, cool, and frost. Or, you can just freeze the dough, thaw, and proceed to roll and cut them out when you are ready to bake them.