Toaster Oven Cookies :: Spritz Cookies
Posted by BettyBoop at recipegoldmine.com 10/27/2001 3:02 pm
There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.
1) Dont grease cookie sheets.
2) Add flour gradually.
3) Check for dough consistency before adding all of the flour.
4) If dough is too dry, add 1 egg yolk.
5) If dough is too soft, chill 30 to 60 min.
approximately 60 to 70 cookies
I drizzle these with bittersweet melted chocolate. Yummy!
1 C. butter flavored Crisco vegetable shortening
3/4 C. dark brown sugar
3/4 C. sugar
2 tea. vanilla extract
3 1/2 C. sifted ll-purpose flour (sift first, then measure)
1/2 tea. baking soda
1 tea. salt
Preheat oven to 350 degrees F.
Cream vegetable shortening until light. Gradually add sugar and dark brown sugar and beat until light and fluffy. Add eggs and vanilla mixing well.
Sift flour, salt and baking soda and gradually add to creamed mixture while mixer is running.
Fill press and form desired shapes onto an ungreased cookie sheet. Bake approximately 10 to 12 min. or until lightly browned around edges.