Sour Cream Spritz Cookies
"This recipe is from the booklet supplied with the Mirro brand Cookie & Pastry Press. There is no refrigeration required. I searched Zaar for the spritz cookie recipes I use from this book, to share with a fellow chef, but they weren't posted yet. *For tips on obtaining the best results possible with your cookie press, check out my photo demo in the Kitchen Gadgets & Appliances forum. http://www.recipezaar.com/bb/viewtopic.zsp?t=330463"
photo by Tinkerbell
- Ready In:
- 32mins
- Ingredients:
- 9
- Yields:
-
8-9 dozen cookies
ingredients
- 1 cup butter (refrigerator temp for electric mixer, slightly softened for hand mixing, margarine or shortening can)
- 3⁄4 cup sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1⁄3 cup sour cream
- 2 3⁄4 cups sifted flour
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
directions
- Preheat oven to 375°.
- Cream butter and sugar well. *(See note below.).
- Beat in egg yolk, sour cream and vanilla.
- Sift together dry ingredients and gradually blend into the creamed mixture.
- Fill cookie press and form cookies on ungreased cookie sheet, decorate with sprinkles, if desired.
- Bake at 375°F for 10-12 minutes. Checking for a slightly set or very slightly browned cookie at 10 minutes. If needed, bake another 1-2 minutes.
- Remove cookies from baking sheet while warm & transfer to wire rack to cool.
- Decorate if desired or enjoy them plain.
- Store in an air-tight container and layered between foil or waxed paper, if needed. These cookies freeze well.
Questions & Replies
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Reviews
-
I like these with 1/2 tsp of fresh nutmeg. I double the recipe because they go too fast otherwise. -
After trying and failing at several cookie press recipes, I've found THE ONE. More flavor with the perfect texture before and after baking. This dough holds its shape even at room temperature.
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I have made this recipe every year for over a decade. It is always one of my most popular cookies. Only issue I have had is problems with the dough sticking to the press. Seems to help if the dough is kept cold.
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
