Recipes so good it oughta' be a sin!

Tuesday, January 11, 2011

Spritz Cookies & Equipment Review

First of all, our condolences here at Sugar Pies to the families of the victims of the tragic shooting here in Tucson on Saturday morning at our local Safeway. The events transpired just a short distance from our home in Northwest Tucson and Gabrielle Giffords is our Congresswoman. We wish her and all those wounded a speedy recovery and our thoughts are with those families who lost a loved one.

Since we upgraded our TV, I decided to take our rather small TV and turn it into a computer monitor. It's astounding we used it as a TV for almost three years because sitting on my desk it's not too much bigger than my old monitor! No wonder my eyesight seemed to be going so quickly! When I ordered a new cable to hook up the TV as a monitor I also decided to get a Wilton Cookie Press. I'd been wanting to do some pressed cookies and the price of the Wilton version was very good.

I ordered one at and it arrived on Saturday. My first foray with it was to use some of my leftover apple spice cookie dough. It did a magnificent job, turning out dainty and beautiful little circular cookies.

I decided to move on to a classic Spritz Cookie recipe. Spritz Cookies are those wonderful butter cookies with a hint of almond that most of us enjoy around the holiday season. I sprinkle them with some coarse Turbinado sugar for a little sparkle and crunch.

This recipe turns out delicious little butter cookies that are a joy to eat. In fact, I've polished off a couple dozen in the last 24 hours and keep having to put my container of them in the cabinet lest I just sit and eat them all!

The Wilton Cookie Press has proved a very good investment. It's very easy to use and breaks down for easy cleaning with warm soap and water. The cookies turn out beautifully and it features a fluted bottom that rests directly on the cookie sheet so that each cookies turns out well proportioned and you can fit a large number on a sheet. Usually, the first cookie is a little misshapen and requires two "clicks" on the trigger. But, the baker must always have a cookie to test so it works out perfectly. I'd certainly recommend this press for a budget alternative to the more expensive varieties. The kit includes 12 shape disks for a variety of cookies. In fact, I can't wait to try out the square version on my English Coconut Biscuits.

Recipe: Spritz Cookies


  • 1 1/2 cups unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 2 tbs. milk
  • 1 tsp. vanilla flavoring
  • 1/2 tsp. almond extract
  • 3 1/2 cups all-purpose flour
  • 1/8 tsp. kosher salt
  • 1 tsp. baking powder


  1. Preheat oven to 375°. In bowl of electric mixer fitted with paddle attachment, cream together butter and sugar until light and fluffy. Add egg, milk, vanilla, and almond extract and beat until smooth. Whisk together flour, salt, and baking powder and add to wet mixture, mixing until a smooth dough forms.
  2. Place dough into cookie press (do NOT chill) and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until edges just begin to brown. Allow cookies to cool 3-5 minutes on sheet then remove to wire rack to cool completely. Makes about 7-8 dozen cookies.
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Number of servings (yield): 7-8 dozen
Meal type: snack
Copyright © Buck Bannister and Sugar Pies.
Recipe by Buck Bannister.

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