You can easily make butter spritz cookies without a cookie press with
Beat together softened butter and sugar very well, so it's pale and fluffy, and increased in volume. That can take up to 5 minutes. Then add an egg, vanilla and almond extract and beat again until smooth consistency. Add dry ingredients (flour and salt) and mix again on low speed so not to overmix the dough.
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Cream butter and sugar. Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes. Add wet ingredients. Add salt, egg, vanilla, and almond extract and beat until incorporated.
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Buttery Spritz Cookies. Preheat oven to 375º F. Mix together butter and confectioner's sugar with an electric mixer until light and fluffy. Add in egg, salt, vanilla extract, and almond extract. Gradually incorporate flour until well combined, taking care not to over mix.
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Instructions. Preheat oven to 375 degrees F. In a large mixing bowl, beat sugar and butter at medium speed until creamy. Add egg and vanilla; beat well, scraping the sides of the bowl as needed. Add the flour and mix on low speed until just combined. (Dough will be soft, do not refrigerate!)
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Another way to bake the cookies without a press is with your hands. If you don't have access to the shaper or pipe, you can use your own hands. This technique will require a lot of attention and creativity when your giving. You have to take care inch by inch. However, you can use a spoon or a knife to give a sharp edge to your cookies.
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Instructions. Preheat to 350ºF. In a large bowl, or using the bowl of a stand mixer, beat the butter and sugar together until they are light and fluffy, about 2 minutes. Beat in the egg and both extracts, then add the flour and salt and mix until the dough comes together.
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5. Prepare the Piping Bag. If you don't have a cookie press, you can use a piping bag fitted with a star-shaped tip. Fill the piping bag with the cookie dough, making sure to remove any air bubbles by gently squeezing the bag. 6. Pipe the Cookies. Line a baking sheet with parchment paper or a silicone baking mat.
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Step 5: Make the cookies. Taste of Home. Next, press out the cookies with your spritz maker—either with the twist or trigger function (depending on the model). Be sure to press the cookies onto ungreased, unlined cookie sheets. These cookies won't stick when baking, but the dough does require that ungreased metal to grip.
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Try using a pastry bag or a heavy-duty icing tube. Be sure to avoid using the see-through plastic bags that tend to easily burst when the seams are under pressure. To make this process easier, allow the dough to sit at room temperature for an hour. Place the tip on the bag and secure it tightly.
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Add the egg yolks (2 large), vanilla extract (1 teaspoon), and almond extract (¼ teaspoon), if using, to the mixing bowl. Mix until incorporated. Add the flour (280 grams/ 2 ⅓ cups) into the mixing bowl and mix until combined. The mixture will be very thick and slightly crumbly.
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Preheat oven to 375°F. With a mixer on medium speed, cream butter, powdered sugar, and salt until fluffy. Mix in egg, vanilla, and almond extract. Add flour a little bit at a time beating after each addition. Place dough into a cookie press. Squeeze cookies about 1 ½" apart and add sprinkles if desired. Bake 7-9 minutes.
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Instructions. Preheat oven to 350°F (175°C). Combine butter and sugar in a large bowl and use an electric mixer to beat until creamed. 1 cup (226 g) unsalted butter, ¾ cup (150 g) sugar. Add vanilla extract, almond extract (if using) and salt and stir until well-combined.
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Cream the butter, sugar, and salt together in a stand mixer. 2. Add the egg and extracts while beating. 3. Add in food coloring if using. 4. Beat in the all purpose flour until combined. 5. Fill a cookie press with the spritz cookie dough and press out the cookies onto a baking sheet.
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Instructions. Preheat the oven to 400°F (204°C). Place three large baking sheets in the refrigerator. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes or until well combined.
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Beat on medium speed until well blended and lightened in color. Add the flour, salt, egg, almond and vanilla extracts. Blend on low until combined. Scrape the bottom and sides of the bowl with a spatula and blend again until all ingredients are incorporated.
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Preheat oven to 350 degrees F. In the bowl of a stand mixer (or using a hand mixer), cream the butter and sugar together until creamy and smooth, scraping down the sided of the bowl with a spatula, if necessary. Add the egg, vanilla, and almond extract. Mix until well combined.
