Betty Crocker Spritz Cookies
This recipe is adapted from the 1972 Betty Crocker Cookbook. These are slightly modified to use cocoa powder instead of baking chocolate, which is more pantry friendly.
Equipment
- Cookie press
Ingredients
- 2 cups butter softened
- 1 cup sugar
- 4.5 cups all-purpose flour
- 1 teaspoon salt
- 2 egg
- 2 teaspoons almond extract
- 12 tablespoon cocoa powder
Instructions
- Heat Oven to 400 Degrees F.
- Cream butter and sugar together.
- Add in additional ingredients into the mixing bowl. Mix until fully combined.
- Fill cookie press to the near the top. Be careful not to overstuff it.
- Using the cookie press instructions, form cookies onto an ungreased baking sheet.
- Bake 7 minutes. Cookies should be set but not browned.
- Leave cookies on the tray to cool slightly for 1-2 minutes. They should move off the tray in one piece once they are ready. Do not keep them on for more than two minutes, otherwise they can burn.
- Put onto baking rack to cool fully.
Notes
It takes longer if you mix by hand like we did, but using a mixer is fine.
Make sure your butter is just softened enough to make it easy to mix but not so soft that it's very melted.