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     Title: Spritz Cookies (Need Cookie Press) and Four Variations
Categories: Cookies
     Yield: 30 cookies

   3/4 c  Margarine; or butter
   1/2 c  Sugar
   1/2 ts Baking powder
     1    Egg yolk
   1/2 ts Vanilla
   1/4 ts Almond extract; (or see
          -variations)
 1 3/4 c  All-purpose flour

 For easy passage through the cookie press, do not chill any Spritz
 dough. Hold the cookie press upright over the cookie sheet EXCEPT when
 making bars.

 Beat margarine or butter in a large mixer bowl with an electric mixer on
 medium to high speed for 30 seconds. Add sugar and baking powder and
 beat till combined. Add egg yolk, vanilla, and almond extract and beat
 till combined. Beat in as much of the flour as you can with the mixer.
 Stir in any remaining flour with a wooden spoon. If desired, tint dough
 with food coloring.

 Force the dough through a cookie press onto an ungreased cool cookie
 sheet. Bake in a 400 F oven for 7 to 8 minutes or till done. Remove and
 cool.

 NOTES: See variations to basic recipe below.

 Chocolate-Mint Sandwiches:

 Prepare dough as directed except add 1/4 cup unsweetened cocoa powder
 with the flour. Force dough through a cookie press using a bar template,
 making each cookie about 2 inches long. Hold the cookie press at a
 45-degree angle. Bake in a 400 F oven for 6 minutes. Cool on rack.

 For the filling, heat 1 cup semisweet mint-flavored chocolate pieces and
 2 teaspoons shortening till chocolate is melted. Spread half the
 cookies, flat side up, with about 1 teaspoon filling each. Top with the
 remaining cookies, flat side down. Drizzle the tops of cookies with
 green Cookie Frosting (below).

 Makes about 48.

 Lemon Drops:

 Prepare dough as directed except substitute lemon extract for the
 almond extract and color cookies with yellow food coloring.  Force
 dough through a cookie press using a swirl star template. Bake as
 directed.

 * For glaze, stir together 1 cup sifted powdered sugar, 10 drops lemon
 extract, and enough milk to make of drizzling consistency; set aside.
 Dip half of each cookie in the lemon glaze and sprinkle with poppy seed.

 Makes about 75.

 Peppermint-Filled Christmas Trees:

 Prepare dough as direct EXCEPT color dough with green food
 coloring.  Force dough through a cookie press using a tree
 template.  Bake as directed.

 For filling: combine 1 cup sifted powdered sugar, 2 tablespoons softened
 margarine or butter, 1/2 teaspoon vanilla, and 2 tablespoons finely
 crushed peppermint sticks.  Stir in enough milk (2 to 3 tablespoons) to
 make of spreading consistency.  Spread 1 teaspoon filling each on the
 flat side of half of the cookies.  Top with the remaining cookies, flat
 side down.

 Makes about 36.

 Candy Cane Cookies:

 Prepare dough as directed EXCEPT reduce flour to 1 1/2 cups and
 stir in 1/4 cup ground hazelnuts (filberts) with the flour.  Using
 a pastry bag fitted with a wide tip, pipe 2-inch-long candy cane
 shapes on an ungreased cookie sheet.  Bake as directed.

 Cool on cookie sheet about 1 minute; remove and cool completely.
 Drizzle with pink cookie frosting.

 Makes 36.

 Cookie Frosting: Combine 1 cup sifted powdered sugar with enough milk (1
 to 2 tablespoons) to make frosting of spreading or piping consistency.
 If desired, stir in a few drops food coloring.

 Makes about 1/2 cup.

 Recipe by: Christmas Cookies 1993, Better Homes and Gardens

 Source: Christmas Cookies 1993, Better Homes and Gardens (Special
 Interest Publications)

 Typos by Brenda Adams <[email protected]>

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