MAKES 7 TO 8 DOZEN • PREP: 25 MIN • BAKE: 10 TO 12 MIN PER BATCH
3½ cups all-purpose flour
1 tsp baking powder
3 sticks (1½ cups) unsalted butter, softened
1 cup granulated sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
½ tsp almond extract
1 Heat oven to 350°F. In large bowl, combine flour and baking powder. In another large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg, milk, vanilla and almond extracts. Gradually, on low speed, beat in flour mixture until just combined.
2 Fill cookie press with dough and desired disks. Press cookies onto ungreased baking sheets. Bake 10 to 12 minutes or until edges are light golden brown. Cool 2 minutes on baking sheet on a wire rack. Remove to rack to cool completely.
PER COOKIE: 54 cal, 1 g pro, 6 g car, 0 g fiber, 3 g fat (2 g sat fat), 10 mg chol, 29 mg sod
ORANGE SPRITZ COOKIES
Substitute orange juice for milk in basic recipe. Omit almond extract. Add 2 Tbsp grated orange zest and, if desired, ¼ cup finely chopped pecans.
PER COOKIE: 54 cal, 1 g pro, 6 g car, 0 g fiber, 3 g fat (2 g sat fat), 10 mg chol, 28 mg sod
GINGERBREAD SPRITZ COOKIES
Substitute firmly packed dark brown sugar for granulated sugar in basic recipe and omit extracts. Add ½ tsp each ground allspice, ground cloves, ground cinnamon and ground ginger.
PER COOKIE: 55 cal, 1 g pro, 6 g car, 0 g fiber, 3 g fat (2 g sat fat), 10 mg chol, 29 mg sod
POTATO CHIP SPRITZ COOKIES
Reduce flour in basic recipe to 2
cups; combine with 1½ cups finely crushed potato chips and baking powder. Reduce granulated sugar to ¾ cup. Omit almond extract.
PER COOKIE: 51 cal, 1 g pro, 5 g car, 0 g fiber, 3 g fat (2 g sat fat), 10 mg chol, 31 mg sod
CREAM CHEESE SPRITZ COOKIES
Substitute 6 oz (¾ of an 8-oz package) cream cheese, softened, for 1 stick (½ cup) butter in basic recipe. Increase granulated sugar to 1¼ cups. Omit almond extract. Add 2 tsp lemon zest.
PER COOKIE: 54 cal, 1 g pro, 7 g car, 0 g fiber, 3 g fat (2 g sat fat), 10 mg chol, 27 mg sod
