These colorful cookies will be cute on the dessert table this Autumn Season.
They are easy to make, buttery, tender and not overly sweet.
Just combine the ingredients, fill cookie sheet with dough from a cookie press, sprinkle with colored sugar and bake. We ate some and the rest are packed in air-tight containers in the freezer.
This recipe came with the Pampered Chef cookie press.
Classic Spritz Cookies
1 1/2 cups (3 sticks) butter or margarine, softened (do not substitute vegetable oil spread)
1 cup sugar
1 teaspoon vanilla
3 1/2 cups all-purpose flour (14 ounces)
Colored sugar or sprinkles (optional)
1. Preheat oven to 375°F. In Classic Batter Bowl, beat butter on medium speed of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.
2. Fill Cookie Press, fitted with disk of your choice, with dough using Medium Scoop. Press dough onto flat Baking Stone 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired.
3. Bake 10-12 minutes or until firm but not brown. Cool 2 minutes on flat Baking Stone; remove to cooling Rack. Repeat with remaining dough.
Yield: 6-7 dozen cookies (I got less). Nutrients per serving: (2 cookies): Calories 120
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