©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Cherry Spritz

I also spotted this on Pinterest and realized that I didn't make a single batch of Spritz cookies over Christmas Break.  So I made them on Thursday for our Friday Alpha Class.  The original can be found at The Prepared Pantry.


3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups butter
1 cup granulated sugar
1 large egg
2 tablespoons milk or cream
2 teaspoons cherry flavor
1/2 teaspoon almond extract
2 drops red food coloring


Preheat the oven to 375 degrees.

In a large bowl, whisk the flour and baking powder together to disperse the baking powder.  Set aside.
Cream the butter and sugar together.  Add the egg, milk or cream, the cherry flavor, vanilla extract, and almond extract.  Continue beating until well combined.

Add the flour mixture to the creamed mixture in three parts, beating after each.  Add enough red food coloring to make pink dough.  Load the dough into a cookie press and press cookies onto an ungreased baking sheet leaving at least 1/2 inch between cookies.  Decorate with candies, maraschino cherries, or sprinkles
Bake for six to eight minutes or until the cookies are lightly browned around the edges.  Remove the cookies from the pan to cool on wire racks.

For me, these were just OK.  Nothing special... I am not sure if mine spread so much because of this weather.  It has been raining all week and the humidity is thick.  When I make these at Christmas time it is much drier and cooler.

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