Spritz Cookies

Our latest Spritz Cookies recipe incorporates Greek yogurt for a subtle hint of tang and a chewy bite.

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  • Makes: 130 cookies
  • Hands On: 30 mins
  • Total Time: 1 hr

Spritz Cookies

Directions

  1. Preheat oven to 400 degrees F. In a large bowl beat butter with an electric mixer on medium for 30 seconds. Add sugar and baking powder; beat until light. Add yogurt, egg, vanilla, and almond extract; beat until combined. Gradually beat in flour until combined.
  2. Using a cookie press fitted with desired disc, press dough 2 inches apart onto ungreased cookie sheets. Top with colored decorating sugar. Bake 7 minutes or until edges are light golden. Remove; if desired, top with edible silver dragees. Cool on wire racks. Repeat with remaining dough. Store in an airtight container at room temperature up to 3 days or freeze up to 3 months.

From the Test Kitchen

Layer cookies between waxed paper in an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

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Nutrition Facts (Spritz Cookies)

  • Per serving:
  • 35 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 5 mg chol. ,
  • 22 mg sodium ,
  • 5 g carb. ,
  • 0 g fiber ,
  • 2 g sugar ,
  • 1 g pro.
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