Serves: 5
Total Calories: 604
Preheat oven to 375°.
In a large mixer bowl at medium speed, beat butter and sugar until light and fluffy. At low speed, beat in flour, egg yolks and extract until well blended. If desired, beat in food color, a drop at a time. If dough is too sticky to handle, chill for 20 to 30 minutes.
Press a small amount of dough at a time through a cookie press onto ungreased baking sheets. If desired, sprinkle with colored sugar or nonpareils.
Bake for 6 to 9 minutes or until set and edges are golden. Cool cookies on baking sheets for 1 minute. Carefully transfer cookies to wire racks to cool.
Store in an airtight container in a cool place.
Variation:
Tri-Color Ribbons (a cookie press is not needed): Divide plain dough into three portions place two portions in individual small bowls. Add a few drops of red food color to one portion and mix with a fork until no streaks remain. Add a few drops of green food color to second portion and mix until no streaks remain. Chill all three portions for 30 minutes or until firm enough to handle.
Place a piece of waxed paper on a baking sheet. Divide each portion of dough in half. Shape each portion into a long rope about 11 x 3/4 inches. Place one rope of each color side-by-side on wax paper-covered sheet. Press gently together to form a ribbon about 2 1/4 inches wide. Repeat with remaining three portions of dough to make a second ribbon. Smooth top and sides of each ribbon. Cover with waxed paper and chill at least 1 hour. If chilling longer, cover with foil.
Preheat oven to 375°. With a sharp knife, cut into 1/4 -inch slices. Place slices about 1 inch apart on ungreased baking sheets. Press lightly with a fork and sprinkle with granulated sugar.
Bake for 8 to 9 minutes or until edges are golden brown. Makes about 7 dozen.
This Spritz recipe is from the Cookie Creations Cookbook. Download this Cookbook today.
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