Easy Spritz Flowers

 Even if you didn’t grow up with a Scandinavian grandma who made buckets of these cookies every Christmas, spritz have a timeless appeal. With their buttery texture, bite size and almond flavoring, these cookies are just as good as you might remember. The only difference is this recipe is extra easy to make. The dough comes together with a couple of standard ingredients, including a package of Betty Crocker™ sugar cookie mix, and the charming decorations take minimal effort as well. Simply stir in red and green holiday nonpareils before pressing cookies and add a maraschino cherry center to complete the flower look. So while poinsettias are nice at Christmastime, we think an edible arrangement of these spritz would be even nicer when you need a host gift or Christmas present.



Ingredients

  • 1
    pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  • 1/3
    cup Gold Medal™ all-purpose flour
  • 1/2
    cup butter, melted
  • 1
    teaspoon almond extract
  • 1
    egg
  • 1
    tablespoon Betty Crocker™ Decorating Decors Jingle Mix nonpareils (from 2.1-oz container)
  • 38
    maraschino cherries, drained well, patted dry, cut in half


Steps


1 Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, almond extract and egg until dough forms. Stir in nonpareils.


2 Place 1 3/4-in flower design disk in cookie press. Place dough in press; press dough through, and press onto ungreased cookie sheets. Place halved cherry in center. Repeat with remaining dough and cherries. (Keep dough covered with plastic wrap while not using to prevent drying out.)


3 Bake 5 to 7 minutes or until edges are set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container at room temperature with waxed paper between layers.

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