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3/4 c margarine; or butter
1/2 c Sugar
1/2 ts baking powder
1 Egg yolk
1/2 ts vanilla
1/4 ts Almond extract; (or see
-variations)
1 3/4 c All-purpose flour
Recipe by: Christmas Cookies 1993, Better Homes and Gardens
NOTES: See variations to basic recipe below.
For easy passage through the cookie press, do not chill any Spritz
dough. Hold the cookie press upright over the cookie sheet EXCEPT when
making bars.
Beat margarine or butter in a large mixer bowl with an electric mixer on
medium to high speed for 30 seconds. Add sugar and baking powder and
beat till combined. Add egg yolk, vanilla, and almond extract and beat
till combined. Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon. If desired, tint dough
with food coloring.
Force the dough through a cookie press onto an ungreased cool cookie
sheet. Bake in a 400 oven for 7 to 8 minutes or till done. Remove and
cool. Makes about 30.
chocolate-Mint Sandwiches:
Prepare dough as directed except add 1/4 cup unsweetened cocoa powder
with the flour. Force dough through a cookie press using a bar template,
making each cookie about 2 inches long. Hold the cookie press at a
45-degree angle. Bake in a 400 oven for 6 minutes. Cool on rack.
For the filling, heat 1 cup semisweet mint-flavored chocolate pieces and
2 teaspoons shortening till chocolate is melted. Spread half the
cookies, flat side up, with about 1 teaspoon filling each. Top with the
remaining cookies, flat side down. Drizzle the tops of cookies with
green Cookie Frosting (below). Makes about 48.
Lemon Drops: Prepare dough as directed except substitute lemon extract
for the almond extract and color cookies with yellow food coloring.
Force dough through a cookie press using a swirl star template. Bake as
directed.
* For glaze, stir together 1 cup sifted powdered sugar, 10 drops lemon
extract, and enough milk to make of drizzling consistency; set aside.
Dip half of each cookie in the lemon glaze and sprinkle with poppy seed.
Makes about 75.
Peppermint-Filled Christmas Trees: Prepare dough as direct EXCEPT color
dough with green food coloring. Force dough through a cookie press
using a tree template. Bake as directed.
For filling: combine 1 cup sifted powdered sugar, 2 tablespoons softened
margarine or butter, 1/2 teaspoon vanilla, and 2 tablespoons finely
crushed peppermint sticks. Stir in enough milk (2 to 3 tablespoons) to
make of spreading consistency. Spread 1 teaspoon filling each on the
flat side of half of the cookies. Top with the remaining cookies, flat
side down. Makes about 36.
Candy Cane Cookies: Prepare dough as directed EXCEPT reduce flour to 1
1/2 cups and stir in 1/4 cup ground hazelnuts (filberts) with the flour.
Using a pastry bag fitted with a wide tip, pipe 2-inch-long candy cane
shapes on an ungreased coolie sheet. Bake as directed.
Cool on cookie sheet about 1 minute; remove and cool completely.
Drizzle with pink cookie frosting. Makes 36.
Cookie Frosting: Combine 1 cup sifted powdered sugar with enough milk (1
to 2 tablespoons) to make frosting of spreading or piping consistency.
If desired, stir in a few drops food coloring. Makes about 1/2 cup.
Source: Christmas Cookies 1993, Better Homes and Gardens (Special
Interest Publications)
Typos by Brenda Adams
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