Caramel Spritz Cookies (T&T)

Posted by BettyBoop at recipegoldmine.com 10/27/2001 3:02 pm

There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.

1) Don't grease cookie sheets.
2) Add flour gradually.
3) Check for dough consistency before adding all of the flour.
4) If dough is too dry, add 1 egg yolk.
5) If dough is too soft, chill 30 to 60 minutes.

approximately 60 to 70 cookies

I drizzle these with bittersweet melted chocolate. Yummy!

1 cup butter flavored Crisco shortening
3/4 cups dark brown sugar
3/4 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups sifted ll-purpose flour (sift first, then measure)
1/2 teaspoon baking soda
1 teaspoon salt

Preheat oven to 350 degrees F.

Cream shortening until light. Gradually add sugar and dark brown sugar and beat until light and fluffy. Add eggs and vanilla mixing well.

Sift flour, salt and baking soda and gradually add to creamed mixture while mixer is running.

Fill press and form desired shapes onto an ungreased cookie sheet. Bake approximately 10 to 12 minutes or until lightly browned around edges.