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small pale golden pressed butter cookies with clear flower ridges and a few colored sugar crystals on an ordinary metal baking sheet
Andre Lewis

Butter Spritz Cookies

A cookie press needs soft dough and a bare, cool baking sheet. Parchment makes the dough cling to the press instead of the pan. Don't chill this dough to make it easier to handle; that solves the wrong problem and makes pressing harder. Simple pressed flowers are enough, with a few sprinkles baked into the tops rather than icing piled over the ridges.
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Prep Time 25 minutes
Cook Time 24 minutes
Total Time 49 minutes
Servings: 48
Ingredients Method

Ingredients
  

  • 1 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp fine salt
  • 2 tbsp multicolored sanding sugar

Method
 

  1. Heat the oven to 375°F and set out ungreased, unlined metal baking sheets. Beat butter and sugar for 2 minutes until smooth and light.
  2. Beat in egg, vanilla and almond extract. Mix in flour and salt just until the dough is smooth and soft.
  3. Load a cookie press with a simple flower disc. Press about 48 small cookies onto cool bare sheets, leaving 1 inch between them, and sprinkle with the measured sanding sugar.
  4. Bake in three batches for 7 to 8 minutes each, until the bottoms are very lightly golden and the ridges look set. Cool the empty sheets fully before pressing another batch.
  5. Let the cookies stand on the sheets for 2 minutes, then lift gently with a thin spatula and cool on racks.