Like spiced cookies? Here's a fun one to add to the tray,
Gingerbread Spritz! I usually save my spicy spritz for the animal shaped cookies, Scottie or camel. This year I used a flower shape, I decided a simple cinnamon candy would add a pop of color and a little bite of flavor. They turned out pretty!
Gingerbread Spritz-
from Wilton
2/3 C brown sugar-
I added 2 extra Tblsp
1 egg
1 C butter, softened
3 C A/P flour
1/2 tsp salt
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp ginger
- Cream sugar, egg and butter.
- Add the rest and mix well.
- Fill press and press cookies onto ungreased, not non-stick cookie sheets.
- Bake at 375 for 8-10 minutes or until done.
- Cool on cookie sheet for 2 minutes then remove to a cooling rack.
My tip: If you replace a spritz cookie maker
always keep your plates. I was bummed when my Mirro broke but thankfully I saved the plates and they work with my new press. The older plates are different (and more detailed) than the newer ones and make a slightly bigger cookie.
