Classic Spritz Cookies

1½

cups (3 sticks) butter or margarine, softened (do not substitute vegetable oil spread)

1 cup sugar

1 egg

1 teaspoon vanilla extract

3½

cups (14 ounces) all-purpose flour

Colored sugar or sprinkles

Heat oven to 375 degrees.

In a large mixing bowl, beat butter on medium speed of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.

Fill the cookie press, fitted with disk of your choice, with dough using a scoop or rubber spatula. Place press on cookie sheet or baking stone, give handle a quarter turn and lift. Press cookies 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired.

Bake 10-12 minutes or until firm but not brown. Cool 2 minutes on sheet then remove to cooling rack. Repeat with remaining dough.

Makes 6 to 7 dozen cookies.

Cook's notes: For best results, weigh flour using a kitchen scale. If desired, substitute 1/2 teaspoon almond extract for the vanilla.

For Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase sugar to 11/4 cups. Add 1/3 cup unsweetened cocoa powder to flour mixture. Proceed as recipe directs.

@Recipe nutrition:Nutrition values per serving (2 cookies): 120 calories, 7 g fat, 0 fiber, 70 mg sodium.

The Pampered Chef, Addison