Spritz cookies are my family’s version of the classic sugar cookie. I’ve amped our usual recipe up by adding an almond icing, and decorating with Watkin’s decorative sprinkles, seasonally available at City Feed. Spritz are delicate, super buttery, and crispy, and so easy to make.
Ingredients:
1/2 c vegan butter
1/2 c powdered sugar
1 1/4 c all purpose flour
2 t vanilla extract
1/2 t almond extract
1-3 T non dairy milk
Icing:
1 c powdered sugar
Splash vanilla extract
1/2 t almond extract
1-2 T non dairy milk
Decorative sugar or sprinkles (optional)
In a small bowl, cream together the butter and sugar until smooth. Add the extracts and stir briefly to combine. Stir in the flour and as the dough comes together, add milk a tablespoon at a time until it is thick but still wet and sticky. Pipe the dough into 2” rings, or spread into 2” rounds if you don’t have a piping bag or cookie press. Bake at 350F for 10-15 minutes, rotating the baking tray if necessary to get an even bake. Allow to cool completely before icing.
For the icing, mix the sugar and extracts together. Add milk a tablespoon at a time until it’s the right consistency- for a pouring glaze, it should be thin, for piping, significantly thicker. Ice cookies in your desired style and top with decorative sugar or sprinkles!
Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week! Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!
