Classic Spritz Cookies


Ingredients:
1 1/2 cups (3 sticks) butter or margarine, softened (do not substitute
vegetable oil spread)
1 cup sugar
1 egg
1 teaspoon vanilla
3 1/2 cups all-purpose flour (14 ounces)
Colored sugar or sprinkles (optional)


Directions:
Preheat oven to 375°F. In Classic Batter Bowl, beat butter on medium speed
of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add
flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.
Fill Cookie Press, fitted with disk of your choice, with dough using Medium
Scoop. Press dough onto flat Baking Stone 1 inch apart. Decorate cookies
with colored sugar or sprinkles, if desired.
Bake 10-12 minutes or until firm but not brown. Cool 2 minutes on flat
Baking Stone; remove to Stackable Cooling Rack. Repeat with remaining dough.
Yield: 6-7 dozen cookies

Nutrients per serving: (2 cookies): Calories 120, Total Fat 7 g, Sodium 70
mg, Fiber 0 g

Variation: Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase
sugar to 1 1/4 cups. Add 1/3 cup unsweetened cocoa powder to flour mixture.
Proceed as recipe directs.