Ordinary Wonderment

Spritz Butter Cookies

Reader, I just finished perfecting my Spritz recipe and the house is full of the combined aromas of butter & vanilla. I started over the weekend with the Spritz recipe in Betty Crocker's Cooky Book. But they had a tad too much salt. So, here is my new and improved version. Be warned, you will be lost in buttery ecstasy!

Spritz Butter Cookies
1 cup (2 sticks) butter, softened
2/3 cup sugar
1 egg
1/4 tsp. salt
1 tsp. pure vanilla extract
2 1/4 cups sifted flour

Preheat oven to 400 degrees.
In mixing bowl, combine flour, sugar and salt.
Incorporate butter, vanilla & egg, mixing until all moisture is absorbed and you have malleable dough.
For thin, crisp & delicate cookies, force dough through cookie press in 1/4 increments. Bake on ungreased cookie sheet.
For a heartier cookie (as pictured), roll dough into inch-thick rolls and place on ungreased cookie sheet. Score with fork tines.
Bake cookies 6-9 minutes or until just golden on the edges.
Makes about 5 dozen pressed cookies or 20 scored.

Great for summer picnics or for dunking in tea.