Ingredients for Swedish Spritz
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- red hots, sprinkles, or your favorite festive toppings (for decorating)
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How to Make Swedish Spritz
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg, 1 teaspoon vanilla extract, and ½ teaspoon almond extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Do not chill the dough.
- Do not double the recipe; the dough is best used as is.
- Fill a cookie press with the dough. Pipe cookies onto the prepared baking sheets, leaving some space between each cookie.
- Decorate cookies with red hots, sprinkles, or your favorite festive toppings.
- Bake for 8-10 minutes, or until edges are lightly golden brown.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
135g
Fat
147g
Carbs
32g
