Here is a recipe for eggless spritz cookies. Spritz cookies are really cute and this recipe is not exceptionally buttery or sugary. The result is a nice little breakfast cookie that can be eaten any time of day, especially at tea time. The dough is a bit dry and does not expand much at all when baked, so it can also be used as a lower sugar alternative for sugar cookie cutouts.
This recipe makes *a lot* of cookies and is great for when you need to maximize your cookie output. Also, this is a great *make ahead* recipe–these cookies taste better the next day!
Spritz Cookie Recipe (Eggless)
1.5 c butter
1 c brown sugar (packed)
1 tspn baking powder
1 tablespoon cream cheese
1.5 tablespoon yogurt (plain or vanilla or whatever)
1/4 tspn almond extract (optional)
3.5 cups unbleached white all purpose flour
Cream butter and sugar, add cream cheese and baking powder. Mix. Combine other ingredients.
Put unchilled dough in your cookie press and pump them out onto parchment lined cookie sheet. Bake in pre-heated oven 7-9 minutes @ 375 degrees.
My spritz gun is cheap, old and difficult. So I abandoned spritzing, added chocolate chips and carried on with my chin up and my teaspoon filled with un-rounded, un-heaping scoops. I had a lot of cookies to make and decided to abandon all varieties of cuteness and just be practical.
Okay. I couldn’t totally abandon cuteness. With my mini-food processor I whipped up a very low sugar cream cheese frosting that I piped onto a large circle cut cookie and then topped with another–a’ la’ peanut butter sandwiches. Minus the peanut butter.