Swedish Spritz Cookies
|Flour||3 Cup (48 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Butter||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄2 Teaspoon|
Sift flour and measure; sift with baking powder.
Cream butter and sugar together until fluffy.
Add the egg yolks and beat well.
Stir in flour mixture until well blended.
Blend in cream and almond extract.
Force through cooky press onto a baking sheet, forming the dough into rings, bars, rosettes, and figure S's.
Bake in a moderately hot oven (375°) for 8 to 10 minutes.
Cool on a rack.