Spritz cookies

Katie's favorite spritz cookies<br>
<br>
Yield: 60 cookies<br>
<br>
All kids love to make these classic "spritz" cookies. They're easy to make and have almost endless variations of ingredients and shapes. The key to successful spritz-cookie making is to chill the baking sheets and not grease them. If using a cookie press, the dough will come off the press easily and the cookies will not stick to the pan when they bake. There are several classic recipes for spritz cookies, but we find this one to be the easiest to work with. -- Patrick Judd<br>
<br>
<br>
1 cup (2 sticks) unsalted butter, softened<br>
¾ cup granulated sugar<br>
½ cup cream cheese, softened<br>
¾ teaspoon salt<br>
2 teaspoons vanilla extract<br>
1 large egg yolk<br>
2½ cups all-purpose flour<br>
Colored sugar or sprinkles, optional<br>
<br>
1. Preheat the oven to 375 degrees. Put baking sheets in the freezer to chill while you make the dough.<br>
<br>
2. Beat together butter, sugar, cream cheese, salt and vanilla until creamy. Beat in egg yolk. Stir in flour.<br>
<br>
3. Drop spoonfuls of dough onto baking sheets or put dough into a cookie press and press out onto the sheets. If desired, decorate cookies with colored sugars or sprinkles.<br>
<br>
4. Bake for 8 to 10 minutes or until lightly brown around the edges. Transfer to wire racks to cool.

( Laurie Skrivan/St. Louis Post-Dispatch/MCT )

Katie's favorite spritz cookies

Yield: 60 cookies

All kids love to make these classic "spritz" cookies. They're easy to make and have almost endless variations of ingredients and shapes. The key to successful spritz-cookie making is to chill the baking sheets and not grease them. If using a cookie press, the dough will come off the press easily and the cookies will not stick to the pan when they bake. There are several classic recipes for spritz cookies, but we find this one to be the easiest to work with. -- Patrick Judd


1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
½ cup cream cheese, softened
¾ teaspoon salt
2 teaspoons vanilla extract
1 large egg yolk
2½ cups all-purpose flour
Colored sugar or sprinkles, optional

1. Preheat the oven to 375 degrees. Put baking sheets in the freezer to chill while you make the dough.

2. Beat together butter, sugar, cream cheese, salt and vanilla until creamy. Beat in egg yolk. Stir in flour.

3. Drop spoonfuls of dough onto baking sheets or put dough into a cookie press and press out onto the sheets. If desired, decorate cookies with colored sugars or sprinkles.

4. Bake for 8 to 10 minutes or until lightly brown around the edges. Transfer to wire racks to cool.

  • Email E-mail
  • add to Twitter Twitter
  • add to Facebook Facebook
CTnow is using Facebook comments on stories. To comment on ctnow.com articles, sign into Facebook and enter your comment in the field below. Comments will appear in your Facebook News Feed unless you choose otherwise. To report spam or abuse, click the X next to the comment. For guidelines on commenting, click here.