Spritsar (Spritz cookies)

Donna Olson of Austin makes this recipe with an old-fashioned Swedish cookie press that, along with the recipe, came from her mother-in-law, Myrtle Lundgren Olson.

1 lb. butter, softened

1 c. sugar

1 egg

1/4 tsp. almond or vanilla flavoring

5 c. flour

red and green sprinkles (optional)

candied fruit (optional)

maraschino cherries (optional)

Red Hots candy (optional)

Cream butter with sugar until smooth. Add egg and flavoring, mixing well. Gradually add flour, mixing thoroughly.

Using a cookie press with a star-shaped opening, extrude dough onto an ungreased cookie sheet in long, ridged strips. Cut strips at 3-inch intervals, and shape pieces into wreaths. Add sprinkles or decorate with candied fruit or cherries to resemble holly sprigs, if desired.

Bake in a 350-degree oven for 5-8 minutes, or until edges start turning golden. If using Red Hots for decorations, press them lightly into cookies immediately after removal from the oven.

From the January 2003 issue.

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