To know me is to know my love language (well, one of them) is baked goods. It’s how I show the people closest to me that I adore them — and they swoon over it, too. That’s why the countless hours I spend mixing, sifting, sprinkling, and glazing is beyond worth it to give the gift of sugary goodness. Around the holidays, this becomes especially true, so by Thanksgiving, I’m in full baker mode.
The number one request? My fam’s favorite Spritz Cookie. While not as “sophisticated” as, say, the Peanut Butter Thumbprint Cookies With Sour Cream Ganache I’ve previously shared, they’re an old-school classic. Made with minimal ingredients (who doesn’t love that), this simplistic sugar cookie never fails.
Plus, I love that you can make them however you’d like to fit the occasion. Whether you use your cookie press to make them long and thin like the ones seen above (my momma’s favorite) or you use the snowflake, flower, or another fancy disk, they’ll always be a hit. Simply decorate them with colored sugars or sprinkles and voila! A timeless treat that’ll make everyone nostalgic.
The recipe Nancy’s momma passed down to her. It’s sprinkled with lots of love and Nancy’s notes jotted on top.
Before you begin, you’ll need a cookie press like this one from OXO. Once you have that, you’re ready to bake.
Ingredients
Yields: about 5 dozen cookies
- 1 cup shortening
- ¾ cup sugar
- 1 egg
- 2¼ cups sifted all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon almond extract
- Dash of salt
- Sprinkles to decorate (optional)
Instructions
- Cream shortening, adding sugar gradually.
- Add egg unbeaten — beat well.
- Add sifted dry ingredients and extract.
- Fill a MIRRO cookie press.
- Form cookies on ungreased MIRRO aluminum cookie sheets.
- Decorate with sprinkles as desired.
- Bake at 375 degrees Fahrenheit for 9 to 12 minutes.
