Title: Spritzgeback (Spritz Cookies)
Categories: German Cookie Dessert
Yield: 10 Servings
| 1 | c | Butter; (no margarine) |
| 1 | | Egg; large |
| 1 | ts | Almond or lemon extract |
| 1/4 | ts | Salt |
| 2/3 | c | Confectioners' sugar |
| 1 | | Egg yolk; large |
| 2 1/4 | c | Flour; unbleached, unsifted |
| 1/2 | ts | Baking powder |
Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift
flour, salt, and baking powder; gradually add flour mixture to eggs. Chill
dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining
dough chilled. Shape cookies onto a greased baking sheet. Bake in 400
degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and
store in airtight tins. Makes 4 to 6 dozen cookies.