I think it’s always a good idea to get the family together in the kitchen. Food is a primal need and sharing it’s preparation may be more important than sharing its consumption. Kids learn to respect the power of hot surfaces, the importance of followng instructions, concepts of measurement and time, and cooperation. And cooking has the built-in incentive of something to eat when you finish.

In my family we have always made spritz cookies around this time of year. We aren’t sure where we first got the recipe; we all have hand-written copies of it now. I’ve seen recipes that use almond extract in addition to or instead of the vanilla. And sometimes they add 1/4 teaspoon baking powder to the flour. The mixing is the most difficult part; the butter has to be slightly softened but if it gets too soft you’ll have a sticky mess. You need a cookies press and kids find that a lot of fun. (Okay. I think it’s fun too.)

Spritz Cookies

Ingredients:
(Makes 6 dozen cookies)

  • 1 cup butter
  • 2/3 cup sugar
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2-1/2 cups flour
  • food coloring (optional)

Instructions:

  • Set oven at 400°
  • Mix butter, sugar, egg yolks, and vanilla
  • Mix in flour gradually
  • Add food coloring a few drops at a time
  • Press onto ungreased baking sheets
  • Bake for 7-10 minutes

Keep an eye on the cookies and remove them as soon as the edges start to brown. You may need to lower the oven temp to 375°. I like the cookies to stay soft so I tend to undercook them a little. Actually, one of my favorite things is to skip the baking altogether. Keep the raw dough in the refrigerator and eat a spoonful of that with a cup of hot tea or coffee. Mmmmmhhh. Yes. I know the danger of eating uncooked egg yolks. Some things are worth the risk.

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Posted by Tim