Spritz cookies that are light and won't last long. The dough handles better when slightly chilled.
Ingredients
- butter: 2 cups (softened)
- white sugar: 1 cup
- egg: 1 piece
- vanilla extract: 2 tsp
- almond extract: 1 tsp
- sifted all-purpose flour: 3 cups
- cornstarch: 1 cup
Metric Conversion
Stages of cooking
-
Preheat the oven to 400 degrees F (200 degrees C).
-
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and almond extracts. Combine the flour and cornstarch; stir into the creamed mixture until well blended. Fill cookie press and press out dough onto ungreased cookie sheets.
-
Bake for 8 to 10 minutes in the preheated oven, until edges are golden. Remove from baking sheets to cool on wire racks.
