Spritz Cookies

This week, for my softball team treats, I needed something that was going to be quick and easy. My whole week was all booked up so I did not have time to go to the grocery store and I had to do the baking in the morning, before work. This past Easter, my mom gave me a Cookie Press. I remember unwrapping it and being very excited about a new baking tool. Eric looked at it and asked why my mom had given me a caulking gun for Easter. Boys!

This recipe is good. The cookies are so light and fluffy, like little clouds of sugary heaven. The almond flavor comes out strong, so I'd use less almond extract if you're not into that. I liked it.

Side Note - I will be on vacation next week in Montana! I will not be blogging but I will be baking so look forward to seeing something hopefully resembling a Huckleberry Pie the following week...

Butter Spritz Cookies

from Food Network Kitchens

1 cup confectioners' sugar

2 sticks unsalted butter

1 egg

1 tsp vanilla extract

1/2 tsp almond extract

2 tsp baking powder

2 cups sifted flour

Sprinkles for garnish

Preheat oven to 350 degrees F

In a mixer with a paddle attachment, add the sugar and the butter. Mix until light and fluffy. Add the egg, vanilla and almond extracts and mix to incorporate. Sift together the baking powder and the flour. Add the flour mixture. Mix until combined. Separate dough out into 3 equal pieces. Refrigerate for 20 minutes. Add first dough piece to the cookie press, leaving the other two in the fridge until you need them. Using the cookie press, press cookies onto cookie sheets. Top with the sprinkles of your choice. Bake for 5 to 8 minutes, or until firm, but not yet browning.