Taste of Home provides a recipe for buttery Spritz cookies. It calls for 1 cup softened butter, 1 1/4 cups confectioners' sugar, 1/2 teaspoon salt, 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 2 1/2 cups all-purpose flour. The glaze requires 1 cup confectioners' sugar, 2 to 3 tablespoons water, and colored sugar and sprinkles. This recipe yields approximately 90 cookies.
To start, preheat the oven to 375 F. In a large mixing bowl, cream the butter and mix with the confectioners' sugar and salt until light and fluffy. Beat in the egg, then add the vanilla extract and the almond extract. Once combined, gradually beat the flour into the mixture.
Fit a cookie press with a disk of your choice. Press cookies onto ungreased cookies sheets, spaced 2 inches apart. Bake the cookies for six to eight minutes or until they set. Do not wait for the cookies to brown. Remove cookies and place on wire racks to cool completely.
To prepare the glaze, mix confectioners' sugar in a small bowl, adding enough water to bring the mixture to a glaze consistency. Dip cookies into the glaze and, immediately after glazing, apply sugars and sprinkles to decorate as desired. Let cookies stand until glaze is set.