Spritz Butter Cookies
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
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.