Growing up, we've always called these spritz cookies.
They're not, however, the traditional recipe for spritz.
Instead, our "spritz" cookies are really my grandmother's sugar cookie recipe, sent through my mom's ancient "Super Shooter".
I like that better.
A little taste of Grandma's cooking in every cookie crumb.
Grandma's Spritz Cookies - Grandma, of course!
1 C sugar
1 C + 2 T butter
1 tsp. vanilla
1/2 tsp. almond extract*
1/2 tsp. salt
1/2 tsp. baking soda
2 C all purpose flour
Cream together the room-temperature butter and sugar until light and fluffy.
Then, add in the egg, vanilla and almond extracts. Continue mixing until blended.
Meanwhile, sift together the salt, baking soda and flour.
Slowly add the flour mixture to the creamed mix; and stir well.
Chill the dough for 15-30 minutes.
Then, assemble the Super Shooter.
And, make your cookies!
Sprinkle them as desired.
Bake at 350 for 8-10 minutes, until cookies are set and just getting a touch brown on the outside.
Find a cute younger sister who will move the cookies to a cooling wrack or waxed paper-lined paper towels to cool completely.
If you don't have a super shooter cookie machine, just roll these cookies into balls, and flatten out with a fork. Bake as you would if they were from the super shooter!
*Imitation almond extract comes from the pit of a peach; so in most cases, even though I am allergic to nuts, imitation almond extract allows me to eat this recipe too :)
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