SPRITZ COOKIE DESIGNS RECIPES

Steps:

• For the cookies: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.  Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium until creamy, about 2 minutes. Add the egg, vanilla extract, salt and almond extract. Beat on medium speed until well combined, about 1 minute. Reduce speed to low and add flour, beating until just incorporated. Cover and place the dough in the refrigerator for 30 minutes to chill.  Using a cookie press, stamp the cookie dough onto the prepared baking sheets using the desired decorative templates. If the dough becomes too warm, chill it for 15 to 30 minutes and then continue stamping. If desired, sprinkle some of the cookies with Christmas sprinkles. Bake the cookies until light golden, 9 to 12 minutes, rotating baking sheets halfway through the cook time. Cool the cookies on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.  For decorating: Place the semisweet chocolate chips and white chocolate chips in 2 separate small microwavable bowls. Microwave on high for 1 to 1 ½ minutes, stirring every 20 seconds, until melted and smooth. Drizzle the melted chocolate on the cookies as you like, topping with sparkling sugar, finely shredded coconut and Christmas sprinkles, if desired. 

Steps:

• Preheat oven to 350 degrees
• In a large bowl, using a handheld mixer, beat the butter and sugar together on medium speed until smooth (about 2 minutes).
• Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute.
• On low speed, mix in the flour and salt. Turn up to high speed and beat until completely combined.
• Using a cookie press (use the tree plate), pipe trees about 2 inches apart on a cookie sheet.
• Top with colored sprinkles.
• Bake for 9-11 minutes, until edges are golden brown.
• Remove cookie sheet from oven and allow to cool on a wire rack.