Unchilled Spritz Cookie Dough

Name: Unchilled Spritz Cookie Dough
Ingredients: 1 1/2 cups sweet unsalted butter, no substitutes; 3 1/2 cups all-purpose flour; 1 1/4 cups granulated sugar; 1 large egg; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; food coloring, as desired (optional); Icing; 1 cup sifted powdered sugar (sift before measuring); 1/4 teaspoon vanilla; milk, as needed; colored sprinkles

13 ingredients

14 steps

Ingredients

1 1/2 cups sweet unsalted butter, no substitutes
3 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
food coloring, as desired (optional)
Icing
1 cup sifted powdered sugar (sift before measuring)
1/4 teaspoon vanilla
milk, as needed
colored sprinkles

Directions

1

Preheat oven to 375 degrees F.
2

Beat butter using an electric mixer on high speed for about 30 seconds.
3

Add just 1 cup of the flour, all of the sugar, the egg, baking powder, vanilla, and almond extract (add a few drops of food coloring if desired).
4

Beat until well combined.
5

Beat in rest of the remaining 2 1/2 cups flour.
6

DO NOT CHILL DOUGH.
7

Force dough through a cookie press fitted with a decorative plate onto ungreased cookie sheets, following the directions on your cookie press (Leave about 1 inch between each cookie on the sheet).
8

Bake in a preheated 375 F oven for 8-10 minutes or until the edges are firmed but not browned (these will not get brown when done- if they are brown, then they are burnt).
9

Remove to a wire rack to let cool completely before icing.
10

Mix icing ingredients, adding only as much milk as needed to get a spreading consistency.
11

You will have extra icing.
12

Dip tops of baked cooled cookies into icing and then into a bowl of colored sprinkles, if desired.
13

Let icing on cookies firm up, then store in airtight containers.
14

They freeze well.