Pumpkin Spritz Cookies
Basic spritz cookies with a bit of Autumn spice thrown in.
Serves: 2-3 dozen
  • 1½ sticks unsalted butter, softened
  • ½ cup sugar
  • ½ egg
  • ½ teaspoon vanilla (I added about ⅛ teaspoon more)
  • 7 ounces all purpose flour
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ginger
  1. Preheat oven to 375 degrees F. In a large bowl, beat butter on medium speed of an electric mixer until creamy. Add sugar, egg and vanilla; beat well. Slowly add flour, along with spices; mix well. Dough will be soft; do not refrigerate.
  2. Fill cookie press with dough, press onto ungreased cookie sheet 1 inch apart. Decorate with sprinkles or colored sugar if desired. Note - I stuck my cookie sheet in the freezer before pressing the dough onto it to help the dough stick better.
  3. Bake 10-12 minutes or until firm, but not brown. Cool 2 minutes on cookie sheet; remove to wire rack to cool. Repeat with remaining dough. Decorate with icing when cookies are completely cool.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2008/10/pumpkin-spritz-cookies/