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Preheat oven to 350 degrees F. In the bowl of a stand mixer (or using a hand mixer), cream the butter and sugar together until creamy and smooth, scraping down the sided of the bowl with a spatula, if necessary. Add the egg, vanilla, and almond extract. Mix until well combined.
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Beat on medium speed until well blended and lightened in color. Add the flour, salt, egg, almond and vanilla extracts. Blend on low until combined. Scrape the bottom and sides of the bowl with a spatula and blend again until all ingredients are incorporated.
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Instructions. Preheat oven to 375 degrees F. In a large mixing bowl, beat sugar and butter at medium speed until creamy. Add egg and vanilla; beat well, scraping the sides of the bowl as needed. Add the flour and mix on low speed until just combined. (Dough will be soft, do not refrigerate!)
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How to Make Spritz Cookies. Preheat oven to 350 degrees F. In the bowl of a stand mixer, with the paddle attachment cream together the butter and sugar until creamy. You can also use an electric hand mixer. Add i n egg, and extracts, mix to combine. Add in dry ingredients. Mix until well combined.
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Step-by-Step Instructions. Preheat the oven to 350°F and set two racks in the upper and lower thirds of the oven. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter, sugar, and salt on medium speed until light and fluffy, about 2 minutes. Add the egg, almond extract, and vanilla extract.
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Cream butter and sugar. Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes. Add wet ingredients. Add salt, egg, vanilla, and almond extract and beat until incorporated.
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Instructions. Preheat the oven to 400°F (204°C). Place three large baking sheets in the refrigerator. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes or until well combined.
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Instructions. Preheat the oven at 356°F / 180°C/ Gas Mark 4. Dry ingredients - In a large bowl combine flour, salt, spice, cornstarch - and set aside. In the bowl of a stand mixer with the paddle attachment on medium speed, cream butter, and brown sugar until light and fluffy.
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Try using a pastry bag or a heavy-duty icing tube. Be sure to avoid using the see-through plastic bags that tend to easily burst when the seams are under pressure. To make this process easier, allow the dough to sit at room temperature for an hour. Place the tip on the bag and secure it tightly.
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Step 5: Make the cookies. Taste of Home. Next, press out the cookies with your spritz maker—either with the twist or trigger function (depending on the model). Be sure to press the cookies onto ungreased, unlined cookie sheets. These cookies won't stick when baking, but the dough does require that ungreased metal to grip.
You can easily make butter spritz cookies without a cookie press with
Instructions. Preheat oven to 350°F (175°C). Combine butter and sugar in a large bowl and use an electric mixer to beat until creamed. 1 cup (226 g) unsalted butter, ¾ cup (150 g) sugar. Add vanilla extract, almond extract (if using) and salt and stir until well-combined.
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Preheat oven to 375°F. With a mixer on medium speed, cream butter, powdered sugar, and salt until fluffy. Mix in egg, vanilla, and almond extract. Add flour a little bit at a time beating after each addition. Place dough into a cookie press. Squeeze cookies about 1 ½" apart and add sprinkles if desired. Bake 7-9 minutes.
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Beat together softened butter and sugar very well, so it's pale and fluffy, and increased in volume. That can take up to 5 minutes. Then add an egg, vanilla and almond extract and beat again until smooth consistency. Add dry ingredients (flour and salt) and mix again on low speed so not to overmix the dough.
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Cream the butter, sugar, and salt together in a stand mixer. 2. Add the egg and extracts while beating. 3. Add in food coloring if using. 4. Beat in the all purpose flour until combined. 5. Fill a cookie press with the spritz cookie dough and press out the cookies onto a baking sheet.
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Buttery Spritz Cookies. Preheat oven to 375º F. Mix together butter and confectioner's sugar with an electric mixer until light and fluffy. Add in egg, salt, vanilla extract, and almond extract. Gradually incorporate flour until well combined, taking care not to over mix.
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Bake until very lightly browned on the edges, 7-9 minutes. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate. Cookies stay fresh in an airtight container at room temperature for up to 1 week.
