Spritz Cookies & Vanilla Broetchen

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Spritz Cookies
By Jennifer A. Wickes Traditionally served in Germany at Christmas time.
1 cup butter
½ cup sugar
1 teaspoon vanilla extract
2 teaspoons cinnamon
1 egg
¼ teaspoon salt
2 ¼ cups flour – sifted

Let butter soften slightly at room temperature. Cream the butter until white and
fluffy. Add the sugar a little at a time, beating until the granules of sugar
are no longer felt, and the mixture is light and fluffy. Add flavoring and egg.
Blend thoroughly. Add the flour and salt, gently with a metal spoon, a little at
a time, until the dough is soft and workable. Pack dough into a cookie press or
a pastry bag, using any pattern you prefer. Lightly butter baking sheets. Press
out dough. Bake in a preheated 375-degree oven for 10 minutes, or until cookie
edges are a light golden brown. Serving Ideas: Instead of adding vanilla extract
try almond extract OR the rind of ½ lemon. Yields: 24
Vanilla Broetchen
By Jennifer A. Wickes Traditionally served in Germany at Christmas time.
5 eggs — room temperature
3½ cups flour – sifted
½ teaspoon salt
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon baking powder

Beat eggs until frothy. Add sugar one spoonful at a time. Beat for 20 minutes at
medium speed. Gradually add vanilla extract and the sifted dry ingredients.
Grease a cookie sheet with butter. Drop rounded spoonfuls of cookie dough onto
the cookie sheet approximately one inch apart. Cookies must dry overnight. Bake
at 325-degree oven for 10 12 minutes.

Hints: For a crisper cookie, use butter and all-purpose flour. For a more
cake-like cookie, use shortening and cake flour. For a lower-fat version, you
can substitute whole eggs for tofu! Use ¼ cup firm tofu for each whole egg!

– Rachelenn

GOD BLESS YOU
&
“Merry Christmas!”

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