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Title: Spritz
Categories: Cookie
Yield: 72 Cookies
| BETTY CROCKER'S COOKY BOOK | ||
| 1 | c | Butter |
| 2/3 | c | Sugar |
| 3 | Egg yolks | |
| 1 | ts | Extract, almond; or vanilla |
| 2 1/2 | c | Flour |
| CHOCOLATE SPRITZ | ||
| 2 | oz | Chocolate, unsweetened |
| BUTTER RUM GLAZE | ||
| 1/4 | c | Butter |
| 1 | c | Sugar, powdered |
| 1 | ts | Extract, rum |
| 1 | tb | -water, hot; or more |
May substitute 1/4 c ground almonds for 1 tsp almond extract.
Crisp, fragile, buttery-tasting. Use different cooky press plates for special occasions: animal shapes for children's parties, flower shapes for bridal showers, stars and trees at Christmas.
Preheat oven to 400 F (moderately hot). Mix butter, sugar, eggs yolks, and extract thoroughly. Work in flour. Using enough dough for 18 cookies at a time, force dough through cooky press onto ungreased baking sheet in desired shapes. Bake 7-10 minutes, until set but not brown.
Do not use self-rising flour in this recipe.
Chocolate Spritz: melt chocolate and blend into shortening mixture.
Holiday Spritz: substitute rum extract for almond extract and tint dough delicate pastel shades with food coloring. Glaze with Butter Rum Glaze.
Butter Rum Glaze: melt butter in saucepan. Blend in powdered sugar and rum extract. Stir in just enough hot water to reach spreading consistency. Tint glaze to match cookies.
Tyops by Sylvia Steiger, SylviaRN (at) CompuServe (dot) com
From: Sylvia Steiger Date: 11-29-97 (09:40) The Pine Tree Bbs (222) Cooking(F)
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