December 11, 2012

Classic Spritz Cookies

In an effort to ward of my usual holiday funk, I'd planned on doing one festive thing each day in December. I even made a list of 55 activities (from eating candy canes to going ice skating) to choose from. It sounds like a great idea, right?


My December started off busy and stressful, and I simply didn't feel like being all holly-jolly every damn day. I did put out some decorations around the house (though, no tree this year) while listening to carols, watch Elf, make some gifts, do some online shopping, plan a menu for Christmas Eve dinner, continue knitting that scarf I started two years ago, and participate in my school's Secret Santa gift exchange. So, I haven't been completely scroogey.

Next week, once the semester winds down and I'm not drowning in things-to-be-graded, I'll hang some more lights around the house and do some holiday baking...gingerbread, pie, fudge, and cookies. Lots of cookies. Because my favorite part of Christmas is the cookies after all.

My Grandma Green always made spritz cookies for the holidays; green Christmas trees with sprinkles were my favorite. I bought a cookie press several years ago and always use the recipe that came with it...a recipe that calls for 3 sticks of butter! THREE STICKS OF BUTTER...what could be wrong? 

Classic Spritz Cookies
recipe from Pampered Chef

makes 6-7 dozen cookies

1 1/2 cups (3 sticks) unsalted butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
colored sugar or sprinkles (optional)
  • Preheat oven to 375°F. 
  • In a large mixing bowl, beat butter and sugar on medium speed of electric mixer about 3 minutes or until creamy, scraping down sides as necessary. Add egg and vanilla; beat well. Add flour; mix on low speed just until blended, scraping down sides as necessary. (Dough will be soft; do not refrigerate.)
  • Fit a cookie press with the desired disk; fill with dough. Press dough 1 inch apart onto a silicone-mat lined cookie sheet. Decorate cookies with colored sugar or sprinkles, if desired.
  • Bake 10-12 minutes or until edges are light golden brown. Cool cookies 2 minutes on the cookie sheet, then remove to cooling rack. Repeat with remaining dough.

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