I meant to post this recipe for my friend JanMary days ago, but time got away from me!!

Classic Spritz Cookies (Pampered Chef Recipe) 
       
Ingredients:
1 1/2 cups (3 sticks) butter or margarine, softened (do not substitute vegetable oil spread)
1 cup sugar
1 egg
1 teaspoon vanilla
3 1/2 cups all-purpose flour (14 ounces)
Colored sugar or sprinkles (optional) 

Directions:
1. Preheat oven to 375°F. In Classic Batter Bowl, beat butter on medium speed of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.

2. Fill Cookie Press, fitted with disk of your choice, with dough using Medium Scoop. Press dough onto flat Baking Stone 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired.

3. Bake 10-12 minutes or until firm but not brown. Cool 2 minutes on flat Baking Stone; remove to Stackable Cooling Rack. Repeat with remaining dough.

Yield: 6-7 dozen cookies. Nutrients per serving: (2 cookies): Calories 120, Total Fat 7 g, Sodium 70 mg, Fiber 0 g

Variation: Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase sugar to 1 1/4 cups. Add 1/3 cup unsweetened cocoa powder to flour mixture. Proceed as recipe directs.

Note: this is a great recipe, but personally I use one of my grandma’s recipe’s for spritz cookies, because it is a bit more nostalgic for me :)! I will have to share that one sometime too!! I love the cookie press, I’ve used it many times. They are still selling the same one they had 5 years ago - so it must be perfection :)! The cookies in this photo that were made with the cookie press are the ones around the bottom of the Christmas tree. This photo is of Christmas cookies, but there are all kinds of different shapes that come with the cookie press, so you can use it for year-round cookie making. Hmm, maybe I will have to make some Valentine’s cookies this year!  

Today’s Product Pick:
The Medium Scoop:I use this handy tool every time I make cookies or muffins! It is great for scooping up the perfect amount of cookie dough to make drop cookies. And it is really helpful for adding muffin batter without spilling it all over the pan! And of course, as suggested by the recipe, it is great for loading the spritz cookie dough into the cookie press as well :). There are tons of great uses for this tool - so I highly recommend it!

Update: Thanks for your interest, but my Pampered Chef party is now finished. I hope you enjoyed the recipe :)!

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