Finally! I have found the ultimate solution to my spritz cookie dilemma. You may remember that last year when I posted this recipe, I admitted that I have a little trouble with the cookies flattening out. That I thought it might be the recipe, but as I’m the fourth generation to make them (and they taste AH-mazing) – I could not mess with the recipe. Well, I’ve discovered the problem. My spritz maker. For the past 5 years or so I have purchased a new spritz maker every year. For whatever reason, they just do not stand up to the abuse I dish out when making cookies. I’ve salivated over my mother’s electric model every year. The thing must be 30 years old and still just keeps on tickin’. I’ve purchased just about every brand/model out there and none of them created the beautifully shaped cookies of my youth.  I almost gave up all hope of ever recreating the perfectly shaped trees, wreaths and poinsettia my mom cranks out until this year I found the Sunbeam electric spritz maker at my local Target. Oh joy!! Same recipe as before, but with my new cookie press – every single buttery morsel is perfectly formed! Hallelujah!

Sweet Spritz

1 cup butter, softened
1 cup powdered sugar
2 egg yolks, well beaten for 3 minutes (eggs should be light-colored and frothy – drag a spoon thru them, it should leave a trail that doesn’t immediately close up)
2 cups flour
1/2 teaspoon salt
1 teaspoon almond extract
colored sprinkles/food coloring – if desired

1. Cream butter well. Add powered sugar, extract and eggs. Beat until incorporated.
2. Add food coloring if desired. Add flour and salt and mix until incorporated.
3. Using a cookie press, press cookies out onto ungreased cookie sheets. Decorate as desired.
4. Bake at 400° for 8-10 minutes.

*Pay close attention to these as they bake. You should not allow them to brown. Keep in mind that the 2nd/3rd batches to go into the oven will probably bake a little faster than the first batch did.