Swedish Spritz
My mom’s grandmother and aunt (two Swedish sisters who came over as brides for two Swedish brothers) brought the recipe with them, by memory of course. My mom’s mom also just memorized it—it’s only my mom and me who had to write it down. We make these every year, usually green tree shapes. This year our foster kid is with us, who doesn’t celebrate Christmas, so we made pink and blue flowers—versatile as anything.
Ingredients
- ¾ C butter
- ½ C sugar
- 1 egg
- ¼ t salt
- 2–2½ C flour
- Food coloring per your personal preference
- Sprinkles
Directions
- Preheat oven to 325ºF.
- Cream butter and sugar and beat til fluffy.
- Add egg and salt, beat til smooth.
- Slowly add the flour a little at a time, while beating.
- After 2 cups of flour, add food coloring. Or not—the white cookies are great too.
- Add the last ½ cup of flour and beat till everything is mixed
- The batter will be quite stiff.
- (Note—I always use food coloring and I always use the full 2½ cups of flour. If you don’t use food coloring you may need a bit less flour. You just want it stiff enough to stand up to the cookie press.)
- Use a cookie press or cookie shooter to press the cookies onto ungreased cookie sheets, in whatever shape you want (or whatever shape your cookie press has). (If you don't have a cookie press—and who does?—you can just spoon tiny spoonfuls onto the cookie sheet and press with a fork, or with a cookie stamp.
- Add sprinkles! Everything is better with sprinkles!
- Bake 8–10 minutes—cookies should be hard to the touch, maybe a tiny bit brown around the edges (but not too brown).
- Cool on a paper bag or cooling rack.