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Adrian's Swedish Spritz Cookies
Served with The Lecturer's Tale Swedish Spritz Cookies 1.5 cups butter 1 cup sugar 1 egg 1 tsp vanilla 1/2 tsp almond extract 12 oz (4 cups) sifted all-purpose flour (or less) 1 tsp baking powder Thoroughly cream 1.5 cups butter and 1 cup sugar. Add 1 egg, 1 tsp. vanilla, and 1/2 tsp almond extract. Beat well. Sift 4 cups sifted all-purpose flour with 1 tsp. baking powder. Add to creamed mixture; mix until smooth. Do not chill. Force dough through cookie press onto ungreased cookie sheet. Bake at 400 degrees about 8-10 minutes. Cool. Decorate. Makes about 6 dozen. Decorator Icing 5 T butter 2 cups sifted powdered sugar 1/2 tsp vanilla 2 T milk (about) Cream 5 T butter; add 3/4 cup sifted confectioner's sugar gradually, beating after each addition. Add 1/2 tsp. vanilla. Add 1 and 1/4 cups sifted confectioner's sugar to shortening mixture alternately with about 3 tablespoons milk. (Use only enough milk so that the frosting will go through tube smoothly but still hold its shape.) Beat after each addition until smooth, then continue beating until creamy. Tint, if desired. Makes about 3/4 cup of icing. |