I'm sure you recognize these buttery cookies usually called Spritz. Also called Spritzgebäck, they are festive little cookies that are popped out quickly using a cookie press. Decorate with colored sugars, dip in melted chocolate or tint the dough before pressing for tempting and pretty additions to your holiday cookie tray.
This is a different Spritz recipe than the one I have previously shared. It uses confectioners' sugar and creates a nice dough that puffs a bit while baking. Not overly sweet and perfect with a glass of cold milk or cup of hot chocolate.
Spritzgebäck is a type of German and Alsatian Christmas biscuit or Christmas cookie made of flour, butter, sugar and eggs. The cookies are crisp, fragile, somewhat dry, and buttery. The German verb spritzen means to squirt in English. As the name implies, these cookies are made by extruding, or "squirting," the dough with a press fitted with patterned holes (a cookie press) source
Spritzgebäck Christmas Biscuits
1 cup butter, softened
1-1/4 cups confectioners' sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
Colored sugar and sprinkles, as desired to decorate
Preheat oven to 375°
In a large bowl, cream butter, confectioners' sugar and salt until light and fluffy. Beat in egg and extracts. Gradually beat flour into creamed mixture.
Using a cookie press fitted with a disk of your choice, press dough 2-inches apart onto ungreased baking sheets. Sprinkle on colored sugars, if using.
Bake 6-8 minutes or until set but not brown. Remove to wire racks to cool completely.
Yield: about 7-1/2 dozen.
RECIPE NOTE: I have a Pampered Chef Cookie Press and the cookies are larger than other presses make so I got closer to 5 dozen. I baked my cookies 12-14 minutes just until beginning to lightly brown.