Holiday Spritz

Preparation

1. Heat oven to 400°. Beat butter, sugar and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.
2. Place dough in cookie press. Form desired shapes on ungreased cookie sheet.
3. Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack; cool completely.

Tips

• Stir 2 ounces unsweetened baking chocolate, melted and cooled, into butter-sugar mixture. Omit food color.
• Substitute rum extract for the almond extract. Tint dough with food colors. After baking, spread cooled cookies with Butter Rum Glaze: Melt 1/4 cup butter or margarine in 1-quart saucepan; remove from heat. Stir in 1 cup powdered sugar and 1 teaspoon rum extract. Stir in 1 to 2 tablespoons hot water until glaze is spreadable. Tint glaze with food color to match cookies.
• Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground allspice with the flour.
• Before baking spruce up your Spritz with: • Currants, raisins, small candies, chopped nuts, slices of candied fruits or candied fruit peels arranged in festive patterns. After baking decorate with: • Edible glitter, colored sugar, nonpareils, red cinnamon candies or finely chopped nuts. A drop of corn syrup will hold the decorations in place nicely.
• Before baking spruce up your Spritz with: • Currants, raisins, small candies, chopped nuts, slices of candied fruits or candied fruit peels arranged in festive patterns. After baking decorate with: • Edible glitter, colored sugar, nonpareils, red cinnamon candies or finely chopped nuts. A drop of corn syrup will hold the decorations in place nicely.

Nutrition Information