Spritz But­ter Cook­ies

The Denver Post - - LIFE & CULTURE -

This recipe came from a rel­a­tive in the 1960s, and my fam­ily has been mak­ing them for more than 50 years. They’re a dry but­ter cookie, not too sweet, but great for dec­o­rat­ing and dunk­ing into tea or cof­fee. And they look great on a hol­i­day cookie tray. Tips: Try a few to start. If they are not sweet enough, add more con­fec­tion­ers sugar. For Colorado’s cli­mate, I al­ways use less flour or add more but­ter to get the dough at the right con­sis­tency for the cookie press. — Bar­bara El­lis In­gre­di­ents 1 pound un­salted but­ter 1L cups con­fec­tion­ers sugar 5 cups flour (or less for our cli­mate) Food color­ing, dec­o­ra­tions as de­sired

Direc­tions

Cream but­ter, add sugar and mix well. Add flour slowly and mix. If dough is too thick, add more but­ter (or plan ahead and use less flour to be­gin with). Split dough in half and add food color­ing to de­sired color. Put into cookie press and use dif­fer­ent discs for va­ri­ety. Bake at 350 de­grees for 8-10 min­utes. Do not over­bake.

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