Luella Larson’s Spritz Cookies
By Yankee Magazine|Mar 24 2003|
Luella Larson has been exhibiting in the culinary arts division of the Sioux Empire Fair for more than 20 years. She brings about 40 different exhibits to the fair each year and usually wins many blue ribbons. She is a farm wife who loves to cook and bake.
Yield
8 dozen cookies
Ingredients
1 cup sugar
2 cups (4 sticks) butter
1 egg
1/4 teaspoon salt
4 to 4-1/2 cups flour
1 teaspoon almond extract
Instructions
Preheat the oven to 350 degrees F. In a large bowl, cream the sugar and butter together until the mixture is light and fluffy. With an electric mix set at moderate speed, blend in the egg and salt. Mix in the flour a little at a time until the batter is stiff but not dry. Beat in the almond extract. (Do not refrigerate the dough; it is best when soft.) Pack the dough into a cookie press with a ring. Press the cookies out onto 2 ungreased cookie sheets. Bake for 10 to 15 minutes, or until the cookies are golden and lightly browned on the edges. Remove from the sheets and cool on wire racks.
This is the absolute BEST spritz cookie recipe I have ever used–and I bake a lot. The dough worked easily through the press. My search for the perfect spritz recipe is over. Delicious!!