Spritz sugar cookies were a holiday staple at my house growing up. Although the original recipe calls for a cookie press and sprinkles, I have always rolled them out and decorated them with icing.
Spritz Cookie Dough
3 1/2 cups flour
1 tsp baking powder
1 1/2 cups margarine (3 sticks)
1 cup sugar
1 tsp vanilla
Preheat oven to 400
Stir together flour and baking powder. Set aside.
In a large bowl, beat butter or margarine for 30 seconds. Add sugar and beat until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients (about 1/2 a cup at a time) beating well after each addition. Mix until blended.
Do not chill dough.
Sprinkle flour on a surface (counter top). Divide dough in half. Ball half of the dough, press flat between your hands, dust with flour on both sides and then using a rolling pin, roll dough until it is about 1/4 - 1/2 inch thick. Use cookie cutters and put cookies on a baking sheet. Add leftover dough to remaining dough in bowl and repeat until all dough has been used.
Bake in oven for approximately 7-8 minutes. Edges will start to get slightly browned. Cool on a wire rack, parchment paper or paper towels.
Icing
2 cups powdered sugar
1/2 tsp vanilla extract
Milk
Put powdered sugar in a bowl, add vanilla, add enough milk to make a drizzling consistency. Add food coloring if desired.
Spread icing on cookies. If decorating, add all decorations (sprinkles, chocolate chips, etc) immediately after frosting as the icing will harden quickly.
The jack-o-lantern cookies pictured have chocolate chips for the eyes and nose and mini chocolate chips for the mouth.
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