Spritz Butter Cookies

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.

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!!!

This cookie was outstandng. I'm glad I really don't need a food processor next time I make it.

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.

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!

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.

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.

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!