Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes Spritz Cookies V 4.0 (8) 6 Reviews 2 Photos Spritz cookies that are light and won't last long. The dough handles better when slightly chilled. Submitted by Pam Mattioda Updated on July 14, 2022 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 10 mins Additional Time: 10 mins Total Time: 35 mins Servings: 72 Yield: 6 dozen Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 72 servings 2 cups butter, softened 1 cup white sugar 1 egg 2 teaspoons vanilla extract 1 teaspoon almond extract 3 cups sifted all-purpose flour 1 cup cornstarch Directions Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and almond extracts. Combine the flour and cornstarch; stir into the creamed mixture until well blended. Fill cookie press and press out dough onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until edges are golden. Remove from baking sheets to cool on wire racks. I Made It Print Nutrition Facts (per serving) 83 Calories 5g Fat 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 72 Calories 83 % Daily Value * Total Fat 5g 7% Saturated Fat 3g 17% Cholesterol 16mg 5% Sodium 38mg 2% Total Carbohydrate 8g 3% Dietary Fiber 0g 1% Total Sugars 3g Protein 1g 1% Calcium 3mg 0% Iron 0mg 2% Potassium 8mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.