I chose the Betty Crocker recipe because I know that it works. I tried another Spritz recipe a few years ago that was a disaster. The problem was that it was too stiff. Comparing the two recipes, it was easy to see why. Betty uses significantly less flour and sugar. Fewer dry ingredients equals a wetter dough which is easier to push through the cookie press.
I was surprised at the saltiness of Betty’s dough. The salty taste is less noticeable after baking but still definitely there. I liked the taste of the other recipe better. Again, looking at both recipes, the reason was clear. Betty uses ½ teaspoon salt and salted butter. The other recipe uses unsalted butter and only a dash of salt. Hmmm . . . I see the beginnings of an OldRoses recipe, don’t you? A little experimentation with ingredients and I can probably come up with the perfect OldRoses’ Spritz recipe.
Using only ¼ of the dough at a time in the cookie press makes it easy to switch shapes. I made trees, wreaths, poinsettias and ornaments and decorated them with red and green sugars.
Verdict: Needs work
1 cup butter or margarine, softened
½ cup sugar
2 ¼ cups all-purpose flour
½ teaspoon salt
1 teaspoon almond extract or vanilla
Heat oven to 400°F. Cream butter and sugar. Blend in remaining ingredients. Fill cookie press with ¼ dough at a time; from desired shapes on ungreased baking sheet. Bake 6 to 9 minutes until set but not brown.
About 5 dozen cookies
Recycle: almond extract or vanilla bottle