I'm making spritz cookies (a Christmas tradition), but my cookies are coming out very firm, almost shortbread like. My mom's cookies were always very soft. She never wrote down her recipe, and now I am left wondering what makes them soft?
Recommended by Food52
1/2 cup butter
1/2 cup shortening
3/4 cup sugar
1 tsp almond extract
1/2 tsp vanilla (but go crazy, use a whole tsp if you want)
2 1/4 cups sifted flour
1/4 tsp salt
1/2 tsp baking powder
1- Cream butter and shortening until soft
2- Add sugar gradually and continue to cream until light and fluffy
3- Add egg, extracts; beat well
4- Sift flour, salt, baking powder together and then add to the butter mixture in 3 parts (beat well after each addition)
5- (My mom wrote "thin with water if desired"-- I have never remembered to do that but maybe I should have)
6- Shape dough into 2 rolls, wrap in plastic wrap or wax paper and refrigerate about an hour
7- Bake 6-9 minutes (one recipe says 350 and one says 400) or until LIGHTLY golden, being careful not to overbake
8- Makes 6-7 dozen when dial is set between thin and medium
We usually sprinkle a little sugar over some, dip some in chocolate, and but apricot or raspberry jam between some to make sandwich cookies, but lately I am loving them plain.
Enjoy- if I find my other recipe for these I will post any differences.
1 cup butter, 1/2 cup sugar, 2 1/4 cup flour, 1/4t. salt, 1 egg, 1/4t. vanilla or almond extract. Bake time depends on shape & size, but 5-10 minutes (before they brown). How does your recipe compare?