Spritz
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 118. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 1/2 cups margarine or butter
- 3 1/2 cups all-purpose flour
- 1 cup sugar
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract (optional)
- Powdered Sugar Icing (see recipe, page 88) (optional)
Instructions
- Beat margarine with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the flour, the sugar, egg, baking powder, vanilla and, if desired, almond extract. Beat till thoroughly combined. Beat in remaining flour.
- Force unchilled dough through a cookie press onto an ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or till edges are firm but not brown. Cool cookies on a wire rack. If desired, dip tops into icing, then sprinkle with chopped nuts or colored sugar.
- Whole Wheat Spritz: Prepare as above, except reduce all-purpose flour to 2 1/2 cups and add 1 cup whole wheat flour.
- Nutty Spritz: Prepare as above, except reduce all-purpose flour to 3 cups and add 1 cup finely ground almonds or pecans.
- Chocolate Spritz: Prepare as above, except reduce all-purpose flour to 3 1/4 cups. Add 1/4 cup unsweetened cocoa powder with the sugar.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "spritz cookies" by Nikchick; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/63871916@N00/2118569904. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.