A classic, large-batch recipe for tender and tangy cookie press (spritz) cookies. This dough is enriched with sour cream and warmly spiced with nutmeg, creating dozens of festive treats.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup | Shortening |
| 1 Cup | Sugar |
| 2 | Egg Yolks, beaten |
| ½ Cup | Thick Sour Cream |
| 1 tsp | Vanilla |
| 4 Cups | Sifted All-Purpose Flour |
| 1 tsp | Nutmeg |
| ½ tsp | Baking Soda |
| ½ tsp | Salt |
Instructions
- Preheat your oven to 375°F.
- In a large bowl, cream the shortening and sugar together with an electric mixer until well combined.
- Beat in the egg yolks, sour cream, and vanilla.
- In a separate bowl, sift together the flour, salt, nutmeg, and baking soda.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a soft dough forms.
- Fill your cookie press with the dough and fit it with your desired disk.
- Press the cookies onto an ungreased cookie sheet.
- Bake for 10-12 minutes. The cookies should be set but not browned.
- Let the cookies cool on the baking sheet for a minute before transferring them to a wire rack.
Servings
Makes 10 Dozen
