Christmas is approaching way to quickly, and I have so much to do! Honestly, when the days get this short, I get so unproductive (aka lazy). I try to do better, honestly I do! My Christmas baking is as far behind as everything else. My girlfriend and I teamed up the other night for a cookie baking session. We had so much fun, and got so much accomplished! If the weather stays decent, I am probably going to her house next week for a second bake-off.
The most challenging cookie we tackled the other night was the spritz. Laura had complained that her spritz never turn out, I swear by my spritz. The recipe I rely on is out of my 1977 Betty Crocker Cooky Book. This recipe has never failed me.
Well..... Somewhere in one of my many moves, I lost a crucial part to my spritz maker. Fortunately, we had three cookie press's total, so we tried making our own press by substituting parts from others. Let me tell you right now, that does NOT work. No matter how many times you try. Apparently, each part is designed to work only with the set it is sold with. It may "fit" nicely into the other machines, but a nice cookie will not be formed. Unless you like Christmas tree's with spikes on them, then you would be super impressed!
In the end, we ended up using the oldest press of all, the original non-electric hand twist style.
How cool is this? My friend used the star blade to make candy cane shaped cookies!
I had never seen this shape before!
Spritz (Source: Betty Crocker)
1 c. butter
1/2 c. sugar
1/2 t. salt
1 t. almond extract
2 1/4 c. all-purpose flour
Food Coloring (optional)
Heat oven to 400 degrees. Mix butter, sugar, egg, salt and extract thoroughly. Add flour and mix thoroughly. If you are going to use food coloring, mix it into the dough at this time. Using 1/4 to 1/2 of dough at time, force dough through the cooky press onto an ungreased baking sheet. Bake 6 to 9 minutes, or until set, but not brown.
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