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Prep Time:30 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 45 minsServings:24Yield:6 dozen cookiesJump to Nutrition Facts
Prep Time:30 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 45 minsServings:24Yield:6 dozen cookies
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:1 hr 15 mins
Additional Time:
1 hr 15 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:24
Servings:
24
Yield:6 dozen cookies
Yield:
6 dozen cookies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cup(2 sticks) unsalted butter, softened⅔cupsugar1largeegg½teaspoonvanilla extract¼teaspoonalmond extract1 ¼cupswhole-wheat pastry flour1cupall-purpose flour¼teaspoonbaking powder¼teaspoonsalt1tablespoonAssorted sprinkles or sanding sugar
Cook Mode(Keep screen awake)
Ingredients
1cup(2 sticks) unsalted butter, softened
⅔cupsugar
1largeegg
½teaspoonvanilla extract
¼teaspoonalmond extract
1 ¼cupswhole-wheat pastry flour
1cupall-purpose flour
¼teaspoonbaking powder
¼teaspoonsalt
1tablespoonAssorted sprinkles or sanding sugar
DirectionsPosition rack in middle of oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Beat butter and sugar in a large bowl with an electric mixer on medium speed until creamy. Add egg and vanilla and almond extracts, beating until blended.Combine whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl; add to butter mixture gradually, beating on low speed until blended. Cover and refrigerate for 30 minutes.Press the dough into desired shapes, using a cookie press according to manufacturer’s instructions. Place the cookies 1 inch apart on the prepared baking sheets. (Keep the remaining dough covered and refrigerated until ready to use.) Decorate with sprinkles (or sanding sugar), if desired.Bake the cookies, one sheet at a time, until just set and lightly browned around edges, 9 to 10 minutes. Let cool for 3 minutes on the pan, then transfer to wire racks to cool completely, about 20 minutes. Repeat with the remaining dough.TipsTips: Try these variations on the basic spritz cookie:Citrus Spritz Cookies: Omit almond extract; add 1 tsp. each lemon zest and orange zest with flour.Spiced Spritz Cookies: Add 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger and 1/4 tsp. freshly ground nutmeg with flour.Glazed Spritz Cookies: Combine 1 cup confectioner’s sugar, 2 Tbsp. whole milk and 1/4 tsp. vanilla extract; stir until smooth. Brush the glaze over the cooled cookies.Equipment: Parchment paper; cookie pressTo make ahead: Store in a single layer in an airtight container for up to 3 days.Originally appeared: EatingWell.com, November 2019
Directions
Position rack in middle of oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Beat butter and sugar in a large bowl with an electric mixer on medium speed until creamy. Add egg and vanilla and almond extracts, beating until blended.Combine whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl; add to butter mixture gradually, beating on low speed until blended. Cover and refrigerate for 30 minutes.Press the dough into desired shapes, using a cookie press according to manufacturer’s instructions. Place the cookies 1 inch apart on the prepared baking sheets. (Keep the remaining dough covered and refrigerated until ready to use.) Decorate with sprinkles (or sanding sugar), if desired.Bake the cookies, one sheet at a time, until just set and lightly browned around edges, 9 to 10 minutes. Let cool for 3 minutes on the pan, then transfer to wire racks to cool completely, about 20 minutes. Repeat with the remaining dough.TipsTips: Try these variations on the basic spritz cookie:Citrus Spritz Cookies: Omit almond extract; add 1 tsp. each lemon zest and orange zest with flour.Spiced Spritz Cookies: Add 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger and 1/4 tsp. freshly ground nutmeg with flour.Glazed Spritz Cookies: Combine 1 cup confectioner’s sugar, 2 Tbsp. whole milk and 1/4 tsp. vanilla extract; stir until smooth. Brush the glaze over the cooled cookies.Equipment: Parchment paper; cookie pressTo make ahead: Store in a single layer in an airtight container for up to 3 days.
Position rack in middle of oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Beat butter and sugar in a large bowl with an electric mixer on medium speed until creamy. Add egg and vanilla and almond extracts, beating until blended.
Combine whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl; add to butter mixture gradually, beating on low speed until blended. Cover and refrigerate for 30 minutes.
Press the dough into desired shapes, using a cookie press according to manufacturer’s instructions. Place the cookies 1 inch apart on the prepared baking sheets. (Keep the remaining dough covered and refrigerated until ready to use.) Decorate with sprinkles (or sanding sugar), if desired.
Bake the cookies, one sheet at a time, until just set and lightly browned around edges, 9 to 10 minutes. Let cool for 3 minutes on the pan, then transfer to wire racks to cool completely, about 20 minutes. Repeat with the remaining dough.
Tips
Tips: Try these variations on the basic spritz cookie:
Citrus Spritz Cookies: Omit almond extract; add 1 tsp. each lemon zest and orange zest with flour.
Spiced Spritz Cookies: Add 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger and 1/4 tsp. freshly ground nutmeg with flour.
Glazed Spritz Cookies: Combine 1 cup confectioner’s sugar, 2 Tbsp. whole milk and 1/4 tsp. vanilla extract; stir until smooth. Brush the glaze over the cooled cookies.
Equipment: Parchment paper; cookie press
To make ahead: Store in a single layer in an airtight container for up to 3 days.
Originally appeared: EatingWell.com, November 2019
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Nutrition Facts(per serving)135Calories8gFat14gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
