Mom's Old-Fashioned Spritz Butter Cookies

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Preheat the oven to 325°F (163°C) and line two large baking sheets with parchment or silicone mats.
2. Prepare a cookie press or piping bags.
3. Beat the softened butter and sugar for a few minutes until very light and fluffy.
4. Beat in the vanilla, egg and mayonnaise for a minute, until the egg is well mixed in.
5. Stir the baking powder into the flour, then add it to the batter and mix until smooth.
6. If making coloured cookies, mix in concentrated gel food colouring.
7. Press or pipe the batter onto the sheets about 1 inch apart, adding a little batter at a time when changing discs. Sprinkle with sprinkles or diced nuts if you like.
8. Bake at 325°F (163°C) until just golden at the edges: about 14 minutes for small cookies, up to 18 minutes for large ones.
9. Cool on the sheet for a few minutes, then move to a rack to cool completely.
10. Once cool, melt the chocolate melts in the microwave until smooth, dip the cookies, tap off the excess, and sprinkle with nuts before it sets if you like.
11. Store in an airtight container at room temperature for up to 1 week.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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