Time to dust off your Spritz cookie press that you only remember to use in December for Christmas cookies! Take a closer look and you’ll surely find that you can make these easy cookies for many occasions throughout the year, including these fun pumpkins.
Once you get the hang of using the cooke press, you’ll find that you can pop out a few dozen of these cookies much faster than rolling out sugar cookie dough and using cookie cutters. The dough doesn’t require refrigeration so as soon as you mix it together you are ready to create your cookie shapes.
I used the standard recipe just like I did on these Pumpkin Spritz Cookies, Christmas cookies and these spring flower cookies. Afterwards I thought it would have been nice to use pumpkin pie spices rather than the traditional cardamom. How have you changed the recipe — chocolate or ginger or almond flavors? Let me know!
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 2 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon cardamom
- 1/2 teaspoon salt
- 2 1/2 cups all purpose flour
- Preheat oven to 375 degrees F
- Combine butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy.
- Add the egg, vanilla extract, cardamom and salt with the electric mixer.
- Now with a spoon stir in the flour until well mixed.
- Roll the dough into a log-like shape so that it will fit into the cookie press. Pack it in the tube tightly. Choose your design and begin pressing the dough out by clicking just once on the cookie press. Fit about 12 cookies to a baking sheet. I used parchment, though the instructions state that an ungreased baking sheet is best and that no parchment is necessary.
- Bake for 10-12 minutes then cool on a rack.
Ice the cookies with a simple glaze icing or leave them plain.
Amount Per Serving:Calories: 76 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 14mg Sodium: 24mg Carbohydrates: 9g Fiber: 0g Sugar: 4g Protein: 1g