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Fruit Spritz

Cookies.Recipes's picture
  All purpose flour 4 1⁄2 Cup (72 tbs)
  Baking powder 1 Teaspoon
  Salt 1 Dash
  Butter/Margarine 1 1⁄2 Cup (24 tbs) (3 Sticks)
  Sugar 1 Cup (16 tbs)
  Egg 1
  Thawed frozen concentrated pineapple orange juice 2 Tablespoon
  Silver decorating candies 1⁄2 Cup (8 tbs)
  Decorating sugars 1⁄4 Cup (4 tbs) (Red Or Green)

1. Sift flour, baking powder and salt onto wax paper.
2. Beat butter or margarine with sugar until fluffy in large bowl with electric mixer at high speed; beat in egg and pineapple-orange juice until well blended.
3. Stir in flour mixture, a quarter at a time, blending well to make a stiff dough.
4. Fit rosette, tree, or animal plate or disk onto cookie press; fill with dough. Press out, 1 inch apart, onto ungreased large cookie sheet. Decorate with silver candies or sprinkle with decorating sugars.
5. Bake in moderate oven (375°) 12 minutes, or until firm but not brown. Remove from cookie sheets to wire racks with spatula; cool completely. Store in metal tin.

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