Spritzgeback (German Spritz Butter Cookies)

• 1 cup butter
• ⅔ cup confectioners' sugar
• 1 egg
• 1 egg yolk
• 1 tsp almond, vanilla, or lemon extract
• 2 ¼ cups unbleached unsifted flour
• ¼ tsp salt
• ½ tsp baking powder

Ingredients for 10 servings (650 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Beat butter and sugar until light.

2. 2

   Beat in egg, egg yolk and extract.

3. 3

   Sift flour, salt, and baking powder together; gradually add flour mixture to eggs.

4. 4

   Chill dough for ½ hour.

5. 5

   Press ¼ of the dough into a cookie press.

6. 6

   Keep remaining dough chilled.

7. 7

   Shape cookies onto a greased baking sheet.

   Oven
8. 8

   Bake in oven at for 7–10 minutes or until done.

   Oven
9. 9

   Cool on wire racks and store in airtight tins.