There will be a RL update later, but now I'm watching The Mummy and letting the rabbit out for a romp, so I thought I'd type up some recipes.

Note: these recipes are meant to be made with a cookie gun, and I haven't tried them without. You might be able to adapt them like I did with this cheese cracker recipe. If you do, and it works, let me know so I can update this.

Classic Spritz Cookies
1 1/2 cups butter, softened
1 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder

Preheat oven to 375°.

Cream butter and sugar. Add egg, milk, and extracts and beat well. Stir together flour and baking powder in small bowl. Gradually add to creamed mixture to make a smooth, stiff dough; add dry ingredients a little at a time, otherwise you'll make a big mess.

Fill cookie press and press cookies onto lightly greased cookie sheet; the dough is more than greasy enough to keep the cookies from sticking, and parchment will just make you crazy. Feel free to pack them in tight, they don't spread at all. Bake 10-12 minutes, until lightly browned at the edges. Spin cookies to separate them from the sheet and then relocate them to a rack to cool.

Makes about 8 dozen, give or take. They store really well if packed in wax paper in a tin, but I can promise they won't stick around long. :D This recipe is the one used to demonstrate the use of the cookie gun in this post.



Chocolate Spritz Cookies
1 1/4 1/2 cups butter
1 cup sugar
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 3 cups flour
2/3 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 375°.

Cream butter and sugars until light and fluffy. Add eggs and beat well. And vanilla. In separate bowl, sift together dry ingredients. Gradually add to creamed mixture and beat well to make a smooth, stiff dough.

Fill cookie press and press cookies onto ungreased cookie sheet; the dough is more than greasy enough to keep the cookies from sticking, and parchment will just make you crazy. This cookies spread slightly, so leave at least an inch between each cookie and the edges of the pan. Bake 10-12 minutes, until firm at the thickest portions. Spin cookies to separate them from the sheet and then relocate them to a rack to cool.

Makes about 8 dozen, give or take. They store really well if packed in wax paper in a tin.