Classic Buttery Spritz Cookies

 試做了這個 butter cookies，正是姊弟倆喜歡的。

~ 以下食譜抄錄自《Wilton Blog - Classic Buttery Spritz CookiesWilton Blog - 》~

Helpful Hints and Tips for Perfect Spritz Cookies: 

• Make sure you’re using an ungreased non-stick 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.

INGREDIENTS

• 3 ½ cups all-purpose flour 
• 1 teaspoon baking powder （or 1/4 tsp baking soda + 1/2 tsp vinegar）
• 1 ½ cups unsalted butter, softened (3 sticks) 
• 1 cup granulated sugar 
• 1 egg 
• 2 tablespoons milk 
• ½ teaspoon almond extract 
• 1 teaspoon vanilla extract 

INSTRUCTIONS

1. Preheat oven to 350ºF. 
2. In a medium sized bowl, combine flour and baking powder. 
3. In a separate large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add egg, milk, vanilla extract and almond extract; mix well. 
4. Gradually add the flour mixture to butter mixture; beat until combined. Do not chill. 
5. Fill cookie press with dough and with desired disks, press cookies onto an ungreased cookie sheet.
6. Bake 10-12 minutes or until the edges are light golden brown. Cool for 2 minutes on the cookie sheet placed on the cooling rack. Remove from the baking sheet and place on the wire rack to cool completely.

做了一盒送給朋友，還有另一小瓶給隔壁的鄰居，希望鄰居阿嬤的小孩生病趕快好起來。

到 Mineral Wells 參觀，

順便買了富含礦物質的 No.4 礦泉水送給鄰居