Spritzgeback (spritz Cookies)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | German | Cookies, Desserts, German | 10 | Servings |
INGREDIENTS
| 1 | c | Butter, No Margarine |
| 2/3 | c | Confectioners' Sugar |
| 1 | Egg, Large | |
| 1 | Egg Yolk, Large | |
| 1 | t | Almond Or Lemon Extract |
| 2 1/4 | c | Flour, Unbleached Unsifted |
| 1/4 | t | Salt |
| 1/2 | t | Baking Powder |
INSTRUCTIONS
Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 277
Calories From Fat: 172
Total Fat: 19.4g
Cholesterol: 39.3mg
Sodium: 234.7mg
Potassium: 43.9mg
Carbohydrates: 21.8g
Fiber: <1g
Sugar: <1g
Protein: 3.9g