I love spritz cookies.  They are the buttery cookies that are made with a cookie press.  I have the Pampered Chef version (actually who doesn’t?) of the cookie press and it really is easy to use.  But, these cookies are not just for Christmas… you can make these all year long.  Let me tell you about the two best ways to make the Pampered Chef Spritz Cookie recipe.

First there is the classic version, this one is buttery and has lovely undertones of vanilla.  The Second, is …. chocolate.  Yep, they are a bite of chocolate Heaven.  The problem I had was trying to make two different batches… then I would end up with way too many cookies (yeah, I know, who can have too many, but trust me you can).  So, I split the recipe in half and make both versions at the same time.  The trick comes when splitting the original recipe because it calls for only one egg.  I know there are ways to split a recipe with only one egg, but I find this the easiest way.

Step 1:

Cream together butter and sugar until light and fluffy.

Step 2:

Add egg and vanilla, mix until smooth.  Scrape down the sides of the bowl to ensure all of the ingredients are combined.

Step 3:

Now, split the mixture in half.  I press it down evenly in the bowl and then draw a line.  Scoop one half into another bowl  Not precise, but it works.  One half (bowl) will be the classic version and the other half will be the chocolate version.

Step 4:

To the Classic version:  add 1 3/4 cup flour and combine.  I start with 1 1/2 cups flour and see if that is enough.  We want a soft dough.  If I add too much flour it becomes crumbly and won’t work in the cookie press.  Thus, I start with a lower amount of flour and if needed, add more.

To the Chocolate version:  add 1/8 cup sugar, 1 1/2 cups flour and 2 1/2 tablespoons unsweetened cocoa powder.

Step 5:

Add the dough to your cookie press and press the cookies onto a cookie sheet.  Decorate with colored sugar and sprinkles.  Bake in a 375 degree oven for about 10 minutes; or until the edges are a light golden brown.  Let them cool for two minutes and then transfer to a cooling rack.

As I said earlier, these cookies are not just for Christmas.  You can make these all year round by changing the press and decorations.  Imagine the possibilities….

Ingredients:

1 1/2 cups butter (3 sticks) softened

1 cup sugar

1 egg

1 teaspoon vanilla

For Classic:  

1 3/4 cup flour

For Chocolate:

1/8 cup sugar

1 1/2 cups flour

2 1/2 tablespoons unsweetened cocoa powder

 

(Inspired by pamperedchef.com)