Conference turris::cooks

    Check note 853. I think there might be a Spritz recipe there.

    Courtesy of old friend Betty Crocker ...
    
    Basic  Spritz
    
    1 C butter or margarine, softened
    1/2 C sugar
    2-1/4 C all-purpose flour
    1 tsp. almond extract or vanilla
    1/2 tsp. salt
    1 egg
    
    Mix margarine and sugar.  Stir in remaining ingredients.  Fill
    cookie press with dough; form desired shapes on ungreased cookie
    sheet.  Bake until set but not brown.  6 to 9 minutes in a
    400 degree oven.  Makes about 5 dozen cookies.
    
    Butter-Rum Spritz:  Substitute rum flavoring for almond extract.
    	After baking, glaze cooled cookies with Butter-Run Glaze (heat
        1/4 C margarine or butter over low heat until melted/ remove
    	from heat/ stir in 1 C powdered sugar and 1 tsp. rum flavoring/
    	beat in 1 to 2 T hot water until of desired consistency).
    
    Chocolate Spritz:  Stir 2 ounces cooled melted unsweetened chocolate
    	into margarine mixture.
    
    Decorating tips:
    	Tint parts of dough with different food colors.
    	Before baking, top cookies with currants, raisins, nuts,
    	 slices of candied fruits or candied fruit peels.
    	After baking, decorate with colored sugar, nonpareils, red
    	 cinnamon candies, finely chopped nuts.
    	Use drop of corn syrup to hold decorations on cookies.
    
    
    Molasses Spritz
    
    1 C packed brown sugar
    1 C shortening
    1 C molasses
    1 egg
    3-1/2 C all-purpose flour
    1-1/2 tsp. ground ginger
    1 tsp. ground cinnamon
    1/2 tsp. b. soda
    
    Mix brown sugar, shortening, molasses, and egg.  Stir in flour,
    ginger, cinnamon, and baking soda.  Divide dough into 4 equal
    parts; fill cookie press with 1 part dough.  Press into long strips
    about 2 inches apart on greased cookie sheet. Repeat with remaining
    dough. Bake until edges begin to brown, 8 to 10 minutes, at 375.
    Cut each strip into 3-inch pieces while warm.  Remove from cookie
    sheet and cool.  Makes about 11 dozen cookies.
    

    
    
    	I have the same cookie press and I have been using the
    	butter cookie recipe in the little cookbook that came
    	with it for some time and it is terrific.  As a matter
    	of fact tonight I'll be making the little cookies,
    	adding some of my homemade peach jam in the middle and
    	drizzling some chocolate (very lightly) over the top.
    
    	I think my press is from sweeden, and its terrific.
    
    	Deborah

    RE: .1
    Thanks for suggesting NOTE 853.  I'll have to check out the
    SPRITZ recipe later.
    
    RE: .2
    Thanks for the recipe from Betty Crocker.  I tried it out
    this weekend; they came out pretty well for my first try
    at my new cookie press.
    
    RE: .3
    
    I looked at the recipes that came with the cookie press.
    I wasn't sure about the conversions from Swedish (eg. oz
    of flour) to American (eg. cups of flour).  I'll give it
    a try since Deborah has some luck with them.  Any good
    recommendations or warnings concerning those recipes?
    
    Thanks,
    /Linda