Serves: 48
Total Calories: 64
Preheat the oven to 400°F. Line two baking sheets with parchment paper. Set aside. In the mixing bowl of an electric mixer (or with a handheld beater), beat the butter on mediumhigh speed until creamy. Gradually add the sugar and beat until well combined. Add the egg and vanilla and blend well, scraping down the sides of the bowl with a rubber spatula as necessary. Reduce the speed to low and add the flour and salt and beat until just combined. Spoon the batter into a large pastry bag fitted with a French or open-star tip (1/2 inch in diameter). Pipe the batter onto the prepared baking sheets into 5- to 6-inch fingers, 1 inch apart. (Or use a heaping teaspoonful for each cookie and roll between your hands into a 5 to 6-inch cigar shape.) Bake for 7 to 10 minutes or until the cookies are light brown around the edges. Remove the pan from the oven and place it on a cooling rack. When cool, store the cookies in an airtight container. Serve at room temperature, chilled, or frozen.
From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.
This Spritz Cookies recipe is from the Cook'n Summer Smoothies Cookbook. Download this Cookbook today.
