Buttery spritz cookies are made using a cookie press, so you can make a variety of shapes and sizes just by changing the discs on the press. Serve your spritz cookies plain or sprinkle them with jimmies, sugars or nonpareils. You can even ice them or dip them in melted chocolate or Candy Melts Candy for even more decorating options.
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-Make sure you’re using an ungreased cookie sheet. Greasing your pan will cause your cookies to spread. -This dough is best used the day it’s prepared. Do not chill the dough before using. The dough should be at room temperature so it can be piped through the press. If your cookies start to spread or your kitchen is warm, try chilling the pans in the refrigerator for a few minutes before piping the cookies on the pan. -If any of your cookies come out misshapen, just put the dough back in the bowl and reuse it. -Use your favorite extracts like peppermint extract to personalize your cookie flavor or use Color Right concentrated food coloring to color your dough. -Spritz cookies can be sandwiched together with buttercream or other fillings like these cinnamon spritz cookie sandwiches. -Storage:To freeze unused cookie dough, wrap in plastic and place in a resealable bag. Dough can be kept for about 2 months. Make sure to bring your dough back to room temperature before using. Bring baked cookies to room temperature then place in an airtight container and freeze for up to 3-4 months.