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Spritz Butter Cookies

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These gorgeous cookies begin with our Basic Butter Cookie Dough.

Source: Everyday Food, December 2005
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Use a cookie press to get fancy-loking results with little effort. Unchilled dough is extruded through a plate; you can vary the cookie shape by changing the plate.

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Reviews

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How would you rate this recipe?
161
  • KPS414
    19 DEC, 2013
    I love this recipe. I make Spritz cookies with it and have no problem with my cookie press. I used my stand mixer with the dough attachment instead of a food processor. Love these, taste great and easy to do.
    Reply
  • Mamie
    12 DEC, 2013
    SOrry, but this recipe IS NOT for spritz cookies! It will NOT go through the press! If I had wanted to spend my time rolling out and cutting out all of these cookies I would've made a different recipe!!! VERY FRUSTRATING! Also, please list recipes to be made with a mixer too, not just a food processor. I expected more from Martha Stewarts team!!!
    Reply
  • Fishbone
    22 DEC, 2011
    This cookie was outstandng. I'm glad I really don't need a food processor next time I make it.
    Reply
  • AbbieH
    22 NOV, 2011
    I, too, had a bit of trouble getting the cookies to leave the press and adhere to my Silpat; I realized, due to the high butter content, I really didn't need it. Once I switched to a "naked" aluminum pan, the dough adhered like a dream, when raw, then released once the cookies were baked. I lost a few cookies where the sprinkles stuck to the pan, but it sure beat the dough NOT sticking to the Silpat.
    Reply
  • southernmawmaw
    1 JAN, 2011
    These cookies were great! I mixed them with a electric mixer and used my mother's cookie press. They were beautiful and taste so good. My family thought I bought them. I will continue to make these. Thanks Martha!
    Reply
  • ene2me1
    9 JAN, 2010
    This recipe was a nightmare to make. Dough was very crumbly; I did not want to throw it out. It would not go through the cookie press only after the dough was warm from my hands then it did go through, but they came out very small. The cookies did not taste good definitely was not worth the effort.
    Reply
  • seadrv
    2 JAN, 2010
    you need to chill the cookie sheets. here in new england i put the sheet between the the kitchen door and the screen door, as my fredge is too small for a full size cookie sheet.
    Reply
  • katiecbrown
    27 DEC, 2009
    When I form the dough with my cookie press, the dough won't separate from the press and stick to the cookie sheet. How do I solve this problem? Does the dough need to be thicker, thinner, warmer, cooler... Help!
    Reply

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