The Hungry Canary

1990 Christmas Collection · Mother’s Cookbook

Spritz

Contributed by Joanne Glod.

Jump to Ingredients

Ingredients

  • 2¼ cups flour
  • ¼ teaspoon salt
  • 1 cup butter or oleo
  • 1¼ cups confectioners’ sugar
  • 2 egg yolks (save whites)
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla

Directions

  1. Beat butter, confectioners’ sugar, egg yolks, almond extract and vanilla until fluffy.
  2. Add flour and salt; blend.
  3. Fill cookie press and press shapes onto ungreased baking sheet.
  4. Brush with beaten reserved egg whites and colored sugar.
  5. Bake 8–10 minutes. The original does not specify oven temperature.

Kitchen and Family Notes

Family memory: the same traditional spritz recipe was made while growing up, and many households made similar versions. Joanne Glod is credited as this booklet's contributor, not asserted to be the originator.

Historical recipe, not newly kitchen-tested.

Original Source

Submitted by Joanne Glod, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 27.