spritz!

In an attempt to embrace all of the wintry weather we're having, here is one more favorite cookie that my mother and I baked while I was visiting over my break from school. Spritz cookies are really easy to make (as long as the spritz gun cooperates), they are super fun to decorate, and are perfect to snack on as is or dipped in tea!

For those unfamiliar, a spritz cookie is made by filling a special "spritz gun" with a simple dough and picking different plates (pictured above) to form various cookie shapes. I think this is a must own for households with kids, but if you have tiny kitchen like me (with no kids) it is more of a luxury item. But visiting your mother's well-stocked kitchen is the perfect excuse to break it out and go to cookie-town. And if that's a place, I will be moving there post-haste.

My only warning for this cookie is that they are addictive (maybe it's the almond extract - is it just me or is that like the best thing ever?!). And so light that it is far too easy to eat an entire handful and still want more. Our game plan was to make the full batch, but to pack up a bunch quickly to take to friends. There was still a lot leftover for us - but really, we weren't complaining!

Spritz Cookie from Betty Crocker

1 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon almond extract
2 1/4 cup flour
1/2 teaspoon salt

1. Heat oven to 400 F. Cream butter and sugar. Add egg and scrape down the sides as needed to combine. Add almond extract.

2. In a separate bowl mix flour and salt. Slowly add the dry ingredient mix to the butter/sugar/egg mixture. Beat until combined.

3. Fill spritz cookie press and choose your desired shape plate. Using the spritz gun, fill an ungreased/unlined cookie sheet.

4. Bake for 6 to 9 minutes or until set, but not brown.