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---------- Recipe via Meal-Master (tm) v8.05
Title: Swedish Spritz Cookies
Categories: Cookies
Yield: 60 servings
1 c Butter or margarine
1/2 c Granulated sugar
1 Egg yolk
1 ts Almond extract
2 1/2 c All-purpose flour
Recipe by: Midwest Living, December 1994
Preheat oven to 375 degrees. In a mixing bowl, beat the butter and
sugar with an electric mixer until fluffy. Add the egg yolk and almond
extract; beat well. Beat or stir in the flour. Force the unchilled dough
through a cookie press onto ungreased cookie sheets. Bake for 8 to 10
minutes, or until the edges are firm but not brown. Cool the cookies on
wire racks. Penny Halsey (ATBN65B).
Variations: For a nutty cookie, stir in 1/2 cup finely ground nuts with
the flour. Toast the nuts before grinding,if you like. For a chocolate
cookie, reduce the flour to 2 1/4 cups. Add an additional 1/4 cup
granulated sugar and 1/4 cup unsweetened cocoa powder. Add the cocoa before
adding the flour. If you like, dip the tops of the cookies in icing; then,
sprinkle with chopped nuts or colored sugar. Or sprinkle on the decorative
toppings before baking. For a marbled dough, alternately put about 1/4 cup
of each color of dough in a cookie press. Or put some coloring on white
dough and knead it a few times to marble; then place in the cookie press.
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