What would a mid-century Christmas cookie plate be without some spritz cookies?
I was thrilled when I found this recipe for Snowflake Spritz in the April 1969 issue of Mail Box News because…well…I have this vintage cookie gun….
It’s the Cookie-Chef Trig-A-Matic Pastry Gun. Isn’t that the best name ever? When I say it I feel like Ralphie telling Santa what BB gun he wants for Christmas.
And let me tell you, this Cookie-Chef is awesome.
Any excuse I can find to whip out this bad boy and make some spritz cookies, I use it. So, of course, I used it this Christmas!
- 2¼ cups sifte all-purpose flour
- ¼ tsp salt
- ¼ tsp cinnamon
- 1 cup butter
- 3 oz cream cheese
- 1 cup sugar
- 1 egg yolk
- 1 tsp vanilla (optionally add an additional 1 tsp fresh squeezed orange juice)
- 1 tsp grated orange rind
- Sift together flour, salt and cinnamon, set aside.
- Cream the butter and cream cheese until light and fluffy. Gradually add the sugar and mix thoroughly. Beat in the egg yolk and add the vanilla (juice, if using) and orange rind.
- Gradually blend in the sifted dry ingredients until well-mixed.
- This dough can either be put through a cookie press or chilled and rolled out.
- Bake in 350 degree oven for 10 to 12 minutes on ungreased cookie sheets.
Just in case you are wondering, I DID tint the cookie dough a slight orange in a nod to the orange flavor (I added a shot of fresh-squeezed juice to the dough in addition to the zest). But you can tint these cookies any color your little heart desires, like pink or blue or red or green. Or even more than one color if you are feeling frisky.
It’s a cookie.
“How is it?”
The Verdict: Light and sweet.
From The Tasting Notes:
Good orange and cinnamon flavor. Tasted sweet and light. We both loved it!