Spritz cookies are better made if you pack the dough firmly into the cookie press. This eliminates any air pockets that could leave holes in the shapes.
- 3/4 cup butter or margarine, softened
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 egg yolk
- 1 teaspoon anise extract
- 1 3/4 cups all-purpose flour
In a large mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, cinnamon and ginger; beat till combined. Beat in the egg yolk and anise extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Do not chill dough.
Pack the dough into a cookie press fitted with a butterfly plate. Force the dough through the press, 1-inch apart, onto ungreased cookie sheets.
Bake in a preheated 375 degrees F oven for 8-10 minutes, or till the edges of the cookies are firm but not brown. Remove the cookies from pans and cool on a rack.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
84 calories; 4g total fat; 20mg cholesterol; 6mg sodium; 10g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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