Spritz Cookies

Preheat oven to 400 degrees F

  • 1 cup room temperature butter
  • 1 cup sugar
  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp almond extract

Directions: Combine butter and sugar in a mixing bowl. Add egg, almond extract, salt and flour. Mix until combined. Put dough in cookie press and place on non-stick baking sheet directly. First batch will take 6 minutes, subsequent batches will take 5 minutes. 

*I wipe down sheet pan with a paper towel between batches so that the cookies will stick to the sheet pan better, coming out of the press.
**I separate the dough into three bowls and mix in red food coloring to one bowl and green food coloring to one of the others, leaving one of the bowls the original white color. I add small increments of each of the colors to the cookie press, filling the press completely. Outcome is shown in picture above.

~Recipe from my mother-in-law (Nora)

Red Velvet Crinkle Cookies


  • 1 2/3 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 cup confectioners’ sugar


  • Mix flour, cocoa powder, baking powder and salt in medium bowl. Set aside, Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 4 hours.
  • Preheat oven to 350 degrees. Shape dough into 1-inch balls. Roll in confectioners’ sugar mixture to completely coat. Place 2 inches apart onto baking sheets lined with silicon mats
  • Bake 10 to 12 minutes or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

~Adapted from Mccormick