Spritz
Crisp, fragile, buttery-tasting. Use different cooky press plates for special occasions: animal shapes for children's parties, flower shapes for bridal showers, stars and trees at Christmas. See color picture, p. 36.
Ingredients
| 1 cup | 240 ml | butter or margarine |
| 1 tsp. | 5 ml | flavoring (almond or vanilla), or ¼ cup grated almonds |
| 0.66 cup | 160 ml | sugar |
| 2.5 cups | 600 ml | Gold Medal Flour |
| 3 | egg yolks |
Instructions
Heat oven to 400° (mod. hot). Mix butter, sugar, egg yolks, and flavoring thoroughly. Measure flour by dipping method (p. 5) or by sifting. Work in flour. Using ¼ dough at a time, force dough through cooky press on ungreased baking sheet in desired shapes. Bake 7 to 10 min., or until set but not brown. Makes about 6 doz. cookies.
Note: Do not use Gold Medal Self-Rising Flour in this recipe.
CHOCOLATE SPRITZ See color picture, pp. 32-33. Make Spritz (left)—except blend 2 sq. unsweetened chocolate (2 oz.), melted, into the shortening mixture.
HOLIDAY SPRITZ Party cooky idea from Mrs. Dennis Thuftedal, Fort Worth, Texas, formerly of our staff. See color picture, pp. 32-33. Make Spritz (left)—except omit almond or vanilla flavoring and add 1 tsp. rum flavoring. Tint dough delicate pastel shades with food coloring. If desired, glaze cooled cookies with Butter Rum Glaze (below). Butter Rum Glaze: Melt ¼ cup butter in saucepan. Blend in 1 cup sifted confectioners' sugar and 1 tsp. rum flavoring. Stir in 1 to 2 tbsp. hot water until glaze is spreading consistency. Tint glaze to match cookies.