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Easy Scandinavian spritz cookie recipe that is buttery rich and can easily be flavored with almond or lemon. The cookie is pressed into a variety of designs using a spritz cookie press.
Heat oven to 400°F. Combine butter, sugar, egg and extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and salt; beat at low speed until well mixed. Divide and tint dough, if desired. (If dough is too soft, chill for easier handling.)
Fit cookie press with desired template. Fill with dough. Press dough into desired shapes 1 inch apart onto ungreased cookie sheet. Sprinkle with decorator sugar. Bake 8-14 minutes or until edges of cookies are very lightly browned. .
*Substitute 2 teaspoons vanilla or lemon flavoring.
Dietary Fiber: 0g
Excellent butter cookie recipe. Delicious using vanilla instead of almond extract. Make sure to chill the cookie sheets well before attempting to use the cookie press or your cookies will not stick.
used this recipe for long time,always turns out great.
This was my first time baking spritz cookies, this recipe comes together in no time... And is disappearing just as fast! Great recipe I will use again.
Came out wonderful, much better than recipe that came with cookie press
I used to make spritz cookies with my mother. I made these to send to my daughter and did a wreath shape for Christmas. They came out really nice and I didn't want to decorate. They were very simple, but buttery and delicious. They remind me of Salerno Butter Cookies that we used to buy when I was little in Chicago, only better. We put one on every finger like a ring and ate them off each finger. She took them to a Christmas party to share with her friends and their kids. Extending the tradition.
It worked perfectly in my cookie press. I used butter for the 1st. time I made the cookies and then I used landolakes margarine in the 2nd. recipe. They both came out perfect.
Amazing!!! First attempt at Spritz and after MUCH research I decided to go with this recipe as I truly am a devoted fan of Land O' Lakes butter (and other products- for the taste, the made in the USA, the co-op deal...). The only thing I did differently (and not really if you read the other spritz recipes on this very site) is add a tsp. of high quality vanilla as well as the almond and WOW they are SO yummy!!! I was pretty worried about them being "bland" as this seems to be a common theme for some, but I sprinkled most with colored sugars and some with little balls that wouldn't stick and they are just right! YUMMO as RR would say! ;-) One thing I learned pretty quick to save on resources is to sprinkle liberally to get better coverage then tip pan back and forth over a clean pan with edges to catch all the extra to use on another batch! It was great as the sugar/non-pareils would stick to the sides of the cookies on the way "down" and gave a very pretty look once baked! I was using the Wilton press that is a 'deluxe' version- truly idiot proof! Found the press slightly time consuming to fill so often (small barrel) but the cookies do best if NOT refrigerated, so making a log with paper first is out. Thanks for a great recipe!
My mom used this recipe since it first came out so I ate a lot of these cookies growing up. A few years ago she lost the recipe and I remembered it was Land O Lakes where she first got it. It took seconds to find this recipe again and so glad I did. These cookies are super easy to make and delicious!!
I doubled this recipe and used 3 egg yolks and 1 tsp. vanilla. Also I made sure my cookie sheets were cold when I pressed the cookies onto them. Great recipe!
When I made these cookies my family ate them ALL in one day!
i have used this recipe since i first was married in 1975. i ordered a cookie press from landolakes and this recipe came with it. it is the best recipe and i have made so many batches of these cookies and everyone loves them at christmas with all the decorations. thank you for a nice family tradition
My mother makes these cookies every year at Christmas for which my brother and I would fight over them. I finally had to get the recipe as I found myself wanting them all throughout the year. Now, our children fight over them! They are wonderful!!!!
Perfect dough texture every time. These have a great, old fashioned buttery taste with just the right crispness on the outside with a tender inside. I've used this recipe for three years with never any frustrations with the dough being too soft or hard to shape.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1880
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I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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