Spritz
· If you don't have a cookie press, you can form dough into 1 1/2-inch balls, then flatten to 1/3 to 1/2 inch thick with back of a fork, making a crosshatch design on top of cookies.
· Cookies keep in an airtight container at room temperature 3 weeks.
- Available at cookware shops and Williams-Sonoma (800-541-1262).
Recipe information
Yield
Makes about 6 dozen cookies
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Sift together flour, baking powder, and salt.
Step 3
Beat together butter, sugar, and extracts in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Add egg and beat well. Add flour mixture and mix at low speed until just combined.
Step 4
Quarter dough and put 1 piece into cookie press. Holding press slightly above ungreased baking sheets, squeeze out dough to form cookies (follow manufacturer's instructions), spacing them about 3 inches apart. Form more cookies with remaining dough in same manner.
Step 5
Bake cookies in batches in middle of oven until edges are golden, 10 to 15 minutes, then transfer with a metal spatula to racks to cool.
