I added a touch of cinnamon, nutmeg and ginger for an Autumn-like taste; this added a bit of spice to the basic spritz cookie recipe. The icing is simply a mix of powdered sugar and water (and food coloring, of course).
Classic Spritz Cookies
Ingredients
1 1/2 sticks unsalted butter, softened
1/2 cup sugar
1/2 egg
1/2 teaspoon vanilla (I added about 1/8 teaspoon more)
7 ounces all purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
Method
Preheat oven to 375 degrees F. In a large bowl, beat butter on medium speed of an electric mixer until creamy. Add sugar, egg and vanilla; beat well. Slowly add flour, along with spices; mix well. Dough will be soft; do not refrigerate.
Fill cookie press with dough, press onto ungreased cookie sheet 1 inch apart. Decorate with sprinkles or colored sugar if desired. Note – I stuck my cookie sheet in the freezer before pressing the dough onto it to help the dough stick better.
Bake 10-12 minutes or until firm, but not brown. Cool 2 minutes on cookie sheet; remove to wire rack to cool. Repeat with remaining dough. Decorate with icing when cookies are completely cool.
* I got 2-3 dozen pumpkin shaped cookies with this recipe (I can’t remember how many exactly there were before we started eating them!)
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