Spritz Cookies

Makes about 9 dozen small cookies

I used to make spritz cookies years ago, but something happened to the cookie press and I more or less forgot about them. When I found the old recipe, I decided to get a new press and have some fun. They are very good and an easy alternative to rolling and cutting out shapes, especially during the Christmas season when you want an abundance of cookies for the family and visitors. There are several variations for flavors listed below. As a matter of interest, 'spritz' comes from the German word spritzen, which means to squirt or spray, referring to the action of the cookie press.

Ingredients

• 1 cup butter, preferably unsalted, room temperature
• 1 cup granulated sugar
• 1-1/2 teaspoons vanilla
• 2 large eggs, room temperature
• 3 cups sifted all-purpose flour
• 1/4 teaspoon salt

Preheat oven to 350° F. Cream together butter, sugar and vanilla. Add eggs; beat well. Add flour and salt; mix until well blended. Place dough into cookie press fitted with desired disk and press unto ungreased cookie sheets. If desired, sprinkle with colored sugar or other cookie decorations. Bake for 10 to 12 minutes, or until golden on the bottom. Store cooled cookies in an airtight container for up to three weeks. Extra cookies can be frozen for up to six months and I have successfully stored them in the freezer for one year.

Variations

• Peanut Butter - reduce butter to 2/3 cup and add 1/2 cup smooth peanut butter.
• Chocolate - add 6 tablespoons unsweetened cocoa to flour.
• Orange - add 2 teaspoons grated orange rind.