The MUST-HAVE Christmas cookie in our family is butter cookies. My sisters and I grew up with them and they've become a tradition in the family. Thanks, Grandmom, for starting this great tradition!
I used to have the worst trouble with cookie presses. I've thrown at least 2 of them away, and one year got blisters on my hand from trying to make one work. So the last 2 years I've tried the drop and press method, and the roll and cut method. No matter how you do it, these cookies are amazing, and always no-fail. There's something about the almond extract that's just warming to the soul. These cookies melt in your mouth without tasting greasy or too buttery. They're just perfect. So if you're looking for the perfect recipe to use in your cookie press, give this one a try! You won't be disappointed :)
And if you're looking for a nice reliable, easy to use cookie press, go get the Wilton Pro Ultra II. Thanks to Nestie veniceforever for the recommendation!
BUTTER SPRITZ COOKIES
Source: my grandmom
1 cup (2 sticks) salted butter, softened
1/2 cup granulated sugar
1 tsp almond extract
2 1/3 cups flour
Assorted decorations for cookies
1. Pre-heat oven to 350 degrees.
2. Cream butter.
3. Add sugar and beat until light and fluffy.
4. Beat in egg and almond extract.
5. Gradually blend in flour.
6. Fill cookie press and press cookies directly onto ungreased cookie sheet.
7. Decorate cookies with your desired topping - my personal favorite is the colored sugar.
8. Bake 8-10 minutes or until edges are lightly golden.
9. Remove to wire rack to cool completely.
*This recipe yields 7 dozen cookies and is easily doubled for 14 dozen. It sounds like a lot - but I'm making 1 double batch and 1 regular batch this year.