Spritz cookies are quick and easy to make...especially if your cookie "gun" cooperates! I use the Pampered Chef cookie press for mine. Something I learned this year is that it's best NOT to press them to parchment paper, but directly on an ungreased cookie sheet. You get funky looking cookies when pressing to parchment.
There are tons of ways to decorate these cookies too... Colored sugar, sprinkles, add food coloring to the dough, the possibilities are endless. This year, I opted for multi-colored sprinkles on the trees, blue ornament-like cookies with silver or gold balls, and a red sugar sprinkle on what looks like a flower shape.
FYI...I double the recipe.
Cream Cheese Spritz Cookies from Fine Cooking Holiday Baking Winter 2004
1C butter softened at room temperature
3 oz cream cheese softened at room temperature
1C granulated sugar
1 lg egg yolk
1tsp vanilla extract
11.25 oz (2 1/2 C) flour
Colored sugars or other decorations for sprinkling (optional)
Preheat oven to 375.
Beat butter, cream cheese and sugar on medium speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat again until blended. Add flour and mix on low until well blended.
Follow directions of cookie press and press cookies onto ungreased baking sheet about 1 inch apart. Bake until just golden around the edges...10 - 12 minutes. Let the cookies cool on the bakin sheet for 5 minutes before transfering.
Store at room temperature or freeze in an airtight container, separating the cookie layers with wax paper.
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