This next cookie is one of my favorites because of it’s versatility. With the same cookie I make about three different versions. One with maraschino cherries, the next with Hershey Chocolates, and the last one just plain. There are many different versions of the Spritz cookie with only slight differences, but my favorite one was the one that came with my Pampered Chef Cookie Press. I wasn’t the biggest fan of the press itself, but the recipe always seemed to work for me. This recipe below talks about using the cookie press, but I have also used them with cookie cutters. In the picture below you can see I used a bee cookie cutter. This is also the cookie I spoke of before that I used the champagne flute from my wedding. Worked for me! Not pictured below is one of my most popular cookies I call the chocolate pillow. I roll out a strip of dough about one inch wide and as long as the cookie sheet. I then add Hershey Chocolate squares every inch or so. I then cover with another strip of dough and close it up. I will bake another batch of those and add pictures later.
- 1½ cups butter (3 sticks), softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 3½ cups all-purpose flour
- Colored sugar or sprinkles (optional)
- Preheat the oven to 375°F/190°C. In a large mixing bowl, beat the butter and sugar on medium speed of the electric mixer about 3 minutes or until creamy, scraping down the sides as necessary. Add the egg and vanilla; beat well. Add the flour; mix on low speed just until blended, scraping down the sides as necessary. (The dough will be soft; do not refrigerate.)
- Fit the Cookie Press with the desired disk (see Cook’s Tip) and fill it with the dough. Press the dough onto the Cookie Sheet 1″ (2.5 cm) apart. Decorate the cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or until the edges are light golden brown. Cool the cookies 2 minutes on the Cookie Sheet, then remove to the cooling rack. Repeat with the remaining dough.
Click here for the link to the Pampered Chef Classic Spritz Cookie.