Title: Spritz Cookies
Categories: Dessert Cookie German
Yield: 10 Servings
| 1 | c | Butter, (No Margarine) |
| 2/3 | c | Confectioners' Sugar |
| 1 | lg | Egg |
| 1 | lg | Egg Yolk |
| 1 | ts | Almond Or Lemon Extract |
| 2 1/4 | c | Flour, Unbleached, Unsifted |
| 1/4 | ts | Salt |
| 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 400øF oven for 7 to 10 minutes or until done. Cool on wire racks and
store in airtight tins. Makes 4 to 6 dozen cookies.