Growing up in a part Jewish, part Methodist house that was not very religious, we had some interesting holiday traditions. We would decorate a fresh Christmas tree, but also light the Menorah.
One tradition that stands out is baking Spritz cookies. With its abundance of butter and sugar, delicious almond flavor and its light texture, this was always my favorite. I would choose it over the doughy sugar cookies or the powdered sugar monstrosities my mom insisted on making. I hoarded the dough and the baked cookies, fighting my little brother for every crumb. The best were the perfect trees with red hot toppers and the goofy camel-like cookies with yellow sugar crystals.
We have continued to make Spritz every Christmas. Now my kids will occasionally fight over their favorites. As always, I make sure to get my own hoard to eat all by myself.
Merry Christmas, and enjoy!
Recipe courtesy of Betty Crocker
- 1 softened unsalted butter
- ½ cup sugar
- 1 egg
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- Heat oven to 400 degrees.
- In a large mixing bowl, beat butter for 30 seconds on medium to high
- Add sugar and baking soda. Beat until combined, scraping the side of the bowl.
- Beat in egg, vanilla, and almond extract until combined.
- Mix in flour until combined.
- Add in any food coloring if desired.
- Force un-chilled cookie dough through cookie press onto an ungreased cookie sheet.
- Add any sprinkles or decorations your heart fancies. We love sprinkles and red-hots!
- Bake for 6-9 minutes or until edges are firm, but not brown.
- Transfer and allow to cool.