Yield: Yields about 100 cookies, depending on size and style.
My grandmother’s recipe for this sweet and slightly tangy cookie dates back to the 1960s. Luckily, today’s cookie presses are much easier to use than the old hand-crank variety, so baking dozens of pretty little cookies is a snap.
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For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
I purchased the Fine Cooking "Cookies" a few years ago and have since given the books away as gifts. Usually one picks a couple of recipes in a book that become favourites. There are at least 20 recipes in this book that I make every year. I have passed this Spritz cookie recipe on to friends. Problems with many spritz cookie recipes is that the cookies are too sticky to press out or they spread in the oven to an unrecognizable shape. These cookies press out beautifully and cleanly and maintain their shape in the oven. I do like to add either pure lemon oil, or orange oil just to give a little extra flavour.
These have become a yearly tradition since the Christmas that I bought this original issue at the grocery store checkout. There is something about this cookie it's addictive.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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