Decorate your holidays with real butter cookies (1972)
Make your own special holiday cookies with that rich flavor only real butter can give them. Butter cookies are family favorites, and they make great gifts.
Holiday Butter Cookies old-fashioned recipe card
Holiday butter cookies (1972)
Ingredients
- 1 cup butter (2 sticks)
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon almond extract
- 2-1/4 cups sifted all-purpose flour
Instructions
- In a large mixing bowl, cream butter; gradually add sugar and beat until light and fluffy.
- Beat in egg and almond extract. Gradually blend in flour.
- Divide dough as desired, and add food coloring.
- Fill Mirro cookie press. Using desired plate or tip, form into various shapes on baking sheets. Decorate with colored sugar and candies.
- Bake in preheated 350F oven, 8 to 10 minutes. Remove to wire rack to cool.
Notes
Note: Do not chill dough. Use at room temperature. If dough becomes too soft, and 1 or 2 tablespoons flour.
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Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 82Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 32mgCarbohydrates: 10gFiber: 0gSugar: 2gProtein: 1g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
Christmas Nibblin’ Trees, New Year’s Clocks & Serpentines (1961)
All made from one easy butter cookie recipe – “Spritz”. Bake ’em now with real butter! They’ll keep fresh for your festive occasions.
Vintage spritz cookies recipe (press cookies)
From the Ft Lauderdale News (Florida) – December 7, 1961
1 cup butter
3/4 cup sugar
1 unbeaten egg
3/4 teaspoon almond extract (or lemon, or rum flavoring)
2-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
Cream butter, gradually adding sugar and creaming well. Blend in unbeaten egg and almond extract. Gradually add dry ingredients, sifted together. Mix thoroughly.
Press a small amount of dough through a cookie press onto ungreased baking sheet, using any plate to make desired shape. Bake in 400 degree oven 6 to 8 minutes.
Makes 6 dozen cookies
German spritz cookies recipe
From the News-Journal (Mansfield, Ohio) – December 20, 1961
1-1/3 cups butter (no substitute)
4 to 6 teaspoons vanilla
2 cups sugar
2 eggs
4 cups flour
1 teaspoon salt
Cream butter, and add vanilla during creaming. Add sugar gradually, creaming after each addition. Add unbeaten egg and stir well.
Sift flour, add salt and sift into above mixture. Mix well. Add coloring if desired. Put dough through cookie press. Bake in a 325 degree oven for 8 to 10 minutes.
Aggspritz recipe (spritz cookies)
From the Honolulu Star-Bulletin (Hawaii) – September 27, 1961
Rich, but delicately delicious!
1/2 pound butter
1/2 cup sugar
3 tablespoons cream
2 cups flour (or more)
3 egg yolks
1 teaspoon almond extract, or 4 bitter almonds. grated
Cream butter and sugar till light. Add cream, egg yolks and flavoring. Work in flour to make soft dough. Put dough through cookie press and form into rings or the letter “S”.
Bake on cookie sheet at 300 degrees F about 10 minutes, or until edges are lightly browned.
Old-fashioned spritz: Pressed butter cookies
From the Poughkeepsie Journal (New York) – December 20, 1961
1 cup butter
3/4 cup sugar
3 egg yolks
10 almonds, chopped fine
1/4 almond extract
1-1/2 cups sifted flour
Food coloring
Cream the butter and add the sugar. Mix well. Blend in the egg yolks, the almonds and the almond flavoring. Add the flour and mix.
Put through a cookie press and bake on an ungreased baking sheet for 6-8 minutes in a 400 degree oven. Decorate either before or after baking. The dough may also be colored red, green, etc. before it is put through the cookie press.
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