It’s holiday baking time, and I want to share one of my all-time favorite cookie recipes with you. Butter Spritz cookies look simple and are easy to make, but they are rich, buttery, and totally addictive. If you have a vintage aluminum cookie press that your grandma handed down to you, now is the time to use it!

Image courtesy of File Photo Digital Archive

Butter Spritz Cookies

2 ½ cups flour

½ teaspoon salt

1 cup butter, softened

1 ¼ cups confectioner’s sugar

2 egg yolks

½ teaspoon almond extract

1 teaspoon vanilla extract

Preheat oven to 400 degrees. Sift together dry ingredients. Cream together butter and sugar. Stir in eggs, vanilla extract, and almond extract. Gradually blend in sifted flour and salt. The dough should be stiff but pliable enough to shoot through the cookie press. Fit the decorative tip of your choice on the end of the cookie press and fill the press with the dough. With the press tip pressed firmly on the cookie sheet, turn the crank until a cookie about ¼” thick emerges. It can take a little practice to get it just right. If the dough is too soft and won’t release from the cookie press, chill it in the refrigerator for 5-10 minutes until it feels more solid, and try again.

Shoot cookies 1 ½ inches apart. Sprinkle with red or green sugar and bake for 6-8 minutes until cookies look done, but not browned.