3/4 c Margarine, or butter
1/2 c Sugar
1/2 ts Baking powder
1 Egg yolk
1/2 ts Vanilla
1/4 ts Almond extract, (or see
-variations)
1 3/4 c All-purpose flour
NOTES: See variations to basic recipe below. For easy passage through the
cookie press, do not chill any Spritz dough. Hold the cookie press upright
over the cookie sheet EXCEPT when making bars.
Beat margarine or butter in a large mixer bowl with an electric mixer on
medium to high speed for 30 seconds. Add sugar and baking powder and beat
till combined. Add egg yolk, vanilla, and almond extract and beat till
combined. Beat in as much of the flour as you can with the mixer. Stir in
any remaining flour with a wooden spoon. If desired, tint dough with food
coloring.
Force the dough through a cookie press onto an ungreased cool cookie sheet.
Bake in a 400 oven for 7 to 8 minutes or till done. Remove and cool. Makes
about 30.
Chocolate-Mint Sandwiches: Prepare dough as directed except add 1/4 cup
unsweetened cocoa powder with the flour. Force dough through a cookie press
using a bar template, making each cookie about 2 inches long. Hold the
cookie press at a 45-degree angle. Bake in a 400 oven for 6 minutes. Cool
on rack.
For the filling, heat 1 cup semisweet mint-flavored chocolate pieces and 2
teaspoons shortening till chocolate is melted. Spread half the cookies,
flat side up, with about 1 teaspoon filling each. Top with the remaining
cookies, flat side down. Drizzle the tops of cookies with green Cookie
Frosting (below). Makes about 48.
Lemon Drops: Prepare dough as directed except substitute lemon extract for
the almond extract and color cookies with yellow food coloring. Force dough
through a cookie press using a swirl star template. Bake as directed.
* For glaze, stir together 1 cup sifted powdered sugar, 10 drops lemon
extract, and enough milk to make of drizzling consistency; set aside. Dip
half of each cookie in the lemon glaze and sprinkle with poppy seed. Makes
about 75.
Peppermint-Filled Christmas Trees: Prepare dough as direct EXCEPT color
dough with green food coloring. Force dough through a cookie press using a
tree template. Bake as directed.
For filling: combine 1 cup sifted powdered sugar, 2 tablespoons softened
margarine or butter, 1/2 teaspoon vanilla, and 2 tablespoons finely crushed
peppermint sticks. Stir in enough milk (2 to 3 tablespoons) to make of
spreading consistency. Spread 1 teaspoon filling each on the flat side of
half of the cookies. Top with the remaining cookies, flat side down. Makes
about 36.
Candy Cane Cookies: Prepare dough as directed EXCEPT reduce flour to 1 1/2
cups and stir in 1/4 cup ground hazelnuts (filberts) with the flour. Using
a pastry bag fitted with a wide tip, pipe 2-inch-long candy cane shapes on
an ungreased coolie sheet. Bake as directed.
Cool on cookie sheet about 1 minute; remove and cool completely. Drizzle
with pink cookie frosting. Makes 36.
Cookie Frosting: Combine 1 cup sifted powdered sugar with enough milk (1 to
2 tablespoons) to make frosting of spreading or piping consistency. If
desired, stir in a few drops food coloring. Makes about 1/2 cup.
Yields
1 Servings