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Spritz Cookies

Spritz Cookies


Spritz Cookies


My wife’s family isn’t Scandinavian, but Spritz cookies are supposed to be. Still, her grandmother passed down this recipe (it’s even in her handwriting, if since scanned and shipped about via email), and whether it came from the nearby settlement of Swedes in Kansas or a church cookbook, it’s still one fine way to celebrate the season. These cookies must be passed through a cookie-press, so that’s fun, too. Choose a pattern you like and fire away.

½ lb. butter

1 c. sugar

1 egg

Whiff of salt

1½ tsps. vanilla

¼ tsp. lemon juice

3 c. all-purpose flour

Preheat oven to 325 degrees Fahrenheit. Cream butter and sugar in a mixer. Add the egg and beat. Add the pinch of salt (or whiff, as Grandma put it), vanilla, and lemon. Sift the flour and add to the mixer, and, as grandma says, “never press or shake down.” Load the dough into your press and press onto an ungreased cookie sheet (you’ve got plenty of butter in there already). How easily the dough passes through the press will depend on the size of your egg-if you used a large egg, the consistency should be just right. If, on the other hand, the dough doesn’t stick to the cookie sheet, add some more flour. Bake cookies for about 10 minutes but keep a close eye on them. Spritz should remain mostly white, so stop cooking before too much browning on the bottom or edges. Decorate with sprinkles as necessary. Hide from kids-from age one to 92-or they will be gone instantly.

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