Well, here we are in December. It is that time!
Here is a simple and tasty and old-fashioned cookie recipe. It was always a Christmas staple at my house growing up and most of the nieces and nephews still love them - as they remember Grandma making them.
SPRITZ (SWEDISH) COOKIES
1 C shortening (I use butter flavored Crisco)
3/4 C sugar
1 large egg - room temperature
1 tsp. almond extract (some people use rum extract)
2 1/4 C all-purpose flour
1/2 tsp. baking powder
dash of salt
OPTIONAL - food coloring and/or sprinkles or colored sugars
Preheat oven 400*. In a large bowl, cream shortening and sugar until light and fluffy (about 5 minutes). Add egg and almond extract - mix well. Add in flour, baking soda and salt until creamed mixture is well blended.
Using a cookie press, fitted with your choice of disk, press dough 2" apart on ungreased baking sheets. (I find it works best if sheets are cool)
If desired sprinkle with colored sugar or sprinkles. Mom used to add a half cherry or a pecan piece on top of some. Bake until set - not brown. 7-8 minutes.
IF you do NOT have a cookie press - simply make little balls (about nickel or quarter size) and lightly press with a fork - then bake.
Such a light and tasty cookie. Just a perfect cookie BITE!
NOTE: I have added peppermint extract instead of almond and using the little star shape - made candy cane shapes. I then drizzle with a bit of powder sugar icing after cooled.
BROWNIES WITH AN EDGE!11111
Make up your favorite brownie mix whether homemade or boxed. Add crushed peppermints or crushed candy canes to the mix. Pour into muffin tins and bake. Adjust your time a little because of muffin tins. (Need to check early).
Every brownie now has an EDGE!!! I am one of those people who love the harder edges of brownies. This is a good way to get those edges on every single brownie!
Reminds me of hot chocolate with the peppermint in them.
Get those bowls, cookie sheets, recipes and ingredients ready.
TIS THE SEASON