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Title: Mother'S Spritz Cookies
Yield: 120 Servings
Ingredients
4 sticks butter; room temp
1 c sugar
1 egg
1 ts vanilla extract
3 1/2 c all purpose flour
1/2 c cornstarch
Instructions
Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
From: blau@sol.crd.ge.com (lauren h halverson)
Source: Bon Appetit, December, 1988 (Makes about 10 dozen)
Preheat oven to 350. Cream butter and sugar until light and fluffy. Mix in
egg and vanilla. Add flour and cornstarch and mix just until blended.
Transfer dough to cookie press. Press onto ungreased baking sheets, forming
2" rounds, or S shapes (or any other shape you like).
Bake until light brown and firm to touch, about 10 minutes. Transfer to
racks and cool. (store in airtight container -- lasts about a week ---- but
I never have any left that long).
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Title: Mother'S Spritz Cookies
Yield: 120 Servings
Ingredients
4 sticks butter; room temp
1 c sugar
1 egg
1 ts vanilla extract
3 1/2 c all purpose flour
1/2 c cornstarch
Instructions
Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
From: blau@sol.crd.ge.com (lauren h halverson)
Source: Bon Appetit, December, 1988 (Makes about 10 dozen)
Preheat oven to 350. Cream butter and sugar until light and fluffy. Mix in
egg and vanilla. Add flour and cornstarch and mix just until blended.
Transfer dough to cookie press. Press onto ungreased baking sheets, forming
2" rounds, or S shapes (or any other shape you like).
Bake until light brown and firm to touch, about 10 minutes. Transfer to
racks and cool. (store in airtight container -- lasts about a week ---- but
I never have any left that long).
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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