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Betty Crocker Spritz Cookie
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Recipe Information
From her picture cook book, 1955


Serves/Makes:6 dozen approx.

  • 1 cup (225 ml) soft butter
  • 2/3 cup (150 ml) sugar
  • 3 egg yolks
  • 1 tsp (5 ml). flavoring (almond or vanilla)OR 1/4 cup (60 ml) grated almonds
  • 2-1/2 cups (600 ml) sifted GOLD MEDAL flour
  • Preheat oven to 400 degrees (200 C.).
  • Mix thoroughly butter, sugar, egg yolks and flavoring (or grated almonds).
  • Work flour in with hands.
  • Force the dough through cookie press onto ungreased cookie sheet in letter "S" shape, rosettes, fluted bars, or other desired shapes.
  • Bake until set, but not brown, 7 to 10 minutes.
For chocolate spritz, follow the recipe above except blend into the butter mixture 2 squares (2 oz.) unsweetened chocolate, melted.

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