Home Cookin' - Spritz Cookies
4 Comments - 25311 Views
A Family Tradition
Submitted By margery on 10/12/16
A Maiden's Musings, margery, Documents, Yuletide Farmgirl Festival, Christmas, Winter, Inspiration, From the Kitchen, Baking, Recipes, Tradition, Butter, Pa 

This recipe is a beloved tradition in our home.  I've been baking these for as long as I can remember!
They're my Pa's favorite, and I know just the way he likes them.  Rich with butter (Real butter is all you'll find in my kitchen - either I'm spoilt or very principled=), slightly browned to bring out the caramelized, melty, buttery goodness to the full, and shaped in diminutive little Scottie dogs.
It just doesn't get any better.
Do you have a baking tradition?  I'd love you to share!
It all begins with aprons and butter, dears.
Don't be frightened by the massive amount of butter pictured - though I did use that much *wink* . . . another of my maxims is: "Never make a single batch!"

Cream butter and sugar.

Add egg, vanilla, and almond extract.  The almond is what makes these little gems truly divine!
Gradually add dry ingredients, mixing until a slightly stiff, smooth dough forms.  The dough should be slightly tacky to the touch, and not too soft.
Using a cookie press:
I found this vintage press at a local thrift shop.  It came in the original box, c. 1930, all tattered turquoise and yellow card stock with a beaming housewife sporting apron and pearls on the front.  I love it to pieces!
The press is composed of four basic components:  tube, press, plate, and plate cap. I have several different plates, including a tree, wreath, heart, etc. . . but the Scottie is my favorite=)  However, I always make a few with each plate for variety.
Select the plate you wish to use first, and insert it inside the plate cap.
Screw the plate cap securely onto one side of the tube.
Firmly pack the opposite end of the tube with dough. . . 
Screw the press onto the top, and you're all set!
Make a few practice cookies to get the hang of just how far to turn the press handle each time.  It is important to use an ungreased cookie sheet - otherwise your dough will not stick to the metal, and a horrible mess will ensue.  
I know. . . ;)  Likewise, let the sheets cool from the oven before filling again to ensure that the dough will stick.
Once your sheets are full, bake at 400° for 7-8 minutes.
I purposely "burn" a few batches, since both I and my dad like them best that way. . . =)   For the rest of the family, I bake them a pale golden brown.
As soon as they are baked, remove the cookies immediately to the cooling rack.  This is very important.  If they cool on the sheet for any length of time, mine always end up looking like this:
They stick.  And crumble.  And it's horrible.
Do yourself a favor, and have the cooling rack ready to go. =)
Mmm. . . It's smelling a lot like Christmas!
~*~*~ Spritz Cookies ~*~*~
oven 400°
1 1/2 Cups Butter
1 Cup sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
3 1/2 Cups flour
1 tsp. baking powder
Cream butter and Sugar.  Add egg, vanilla, and almond extract.  Gradually add dry ingredients, mixing until a slightly stiff, smooth dough forms.  Using a cookie press, press onto ungreased cookies sheets.  Bake 7-8 minutes.  Makes approx. 60.
P.S. I'm linking up with the fun events being hosted over and Sereina Charise Photography, as well as Simple Delights.
Hop on over and join the fun!

» Reply to Comment
Re: Home Cookin' - Spritz Cookies
1 hour - 153v
Posted 2010/12/17 - 20:27 GMT
Yum! Your spritz cookies look really good.
I like your "Never make a single batch" saying. I pretty much always make a double batch when I bake and they sill don't last long! ;)
» Reply to Comment
Re: Home Cookin' - Spritz Cookies
4 weeks - 32,767v
Posted 2010/12/18 - 23:50 GMT
Those look sooo good!  And, having tasted them in the past, I know they are=)
» Reply to Comment
Re: Home Cookin' - Spritz Cookies
1 hour - 247v
Posted 2010/12/19 - 0:14 GMT
I love the photos! They appear so old-fashion!:) Great job, Kellie!
» Reply to Comment
Re: Home Cookin' - Spritz Cookies
2 weeks - 22,163v
Posted 2010/12/19 - 0:30 GMT
Thanks, girls!  
I'd so love have you all over for hot coca and these lovelies if 'twere possible. . . =)
Keep warm!

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