As part of our post today, we at A Family Feast are participating in Cookies & Crafts for Sandy Hook, an online gathering of bloggers joining together to honor those impacted by last week’s horrific events at Sandy Hook Elementary School. Like so many others, our hearts are breaking for the victims and their loved ones, as well as the entire Newtown, Connecticut community. Our thoughts and prayers go out to all of you.
As part of this effort, we are using our collective blogging voices to ask for your support for the Newtown Youth and Family Services organization. Donations to this organization for the assistance of the Sandy Hook Elementary School victims can be made here. If a financial donation is not possible, please consider committing to do 26 acts of kindness in honor of the victims. See more information about #26acts here.
Events like this make us even more thankful and appreciative of the time spent with our children and family. As parents to a six-year-old ourselves, both Jack and I have been giving our little daughter lots of extra hugs and kisses this week – and being so very thankful that we can.
Yesterday afternoon, we made these Spritz cookies with Emma who declared them: “Very good!” This Spritz cookies recipe is one that I remember making as a child, and it originated from the back of a box of Land O’ Lakes butter. This is a simple, rich, and buttery sugar cookie that can be made into different shapes by using a cookie press, then decorated with sprinkles and frosting for some added holiday cheer. We hope you enjoy them as much as we do, and that they become part of your own family holiday tradition.
This event was brought to you by many other wonderful blogs. Please be sure to visit them: Hezzi-D’s Books and Cooks,The Red Headed Baker, Real Housemoms, Crazy for Crust, Something Swanky, Life After Laundry, Two Kids Cooking, Frugal Foodie Mama, Heather’s French Press, Operation Dinnertime, The Doctorate Housewife, The Lovely Pantry, What’s Cooking Love?, Cupcakes and Kale Chips, Occasionally Crafty, Pint Sized Baker, Pineapple and Coconut, Wine & Glue, Lemons for Lulu, A Sweet Baker, Mom on Timeout, The Freshman Cook, Sweet Twist of Blogging, Julie’s Eats & Treats, Eat at Allie’s, Here Comes the Sun, The Kitchen is My Playground, Just My Crazy Kitchen, The Sweet Chick, The Tasty Fork, Wholly Delicious Dishes, Chocolate, Chocolate and More, Yours and Mine ARE Ours, Kitchen Meets Girl, Daily Dish Recipes, Sweet Bella Roos, Mom’s Test Kitchen, Persnickety PlatesPrint
- 1 cup unsalted butter (2 sticks), softened
- 2/3 cup sugar
- 1 egg
- ¼ teaspoon salt
- 2 teaspoons vanilla
- 2 ¼ cups all-purpose flour
- Candy sprinkles, colored decorator sugars, or frosting (for decoration)
- In a large mixing bowl, combine the softened butter, sugar, egg, salt and vanilla. Beat at medium speed until creamy (about 2-3 minutes), scraping sides of bowl as necessary to make sure that all ingredients are combined.
- Reduce speed to low and add flour slowly (about ½ a cup at a time). Beat until well mixed (about 1-2 additional minutes).
- Chill dough for 15 to 30 minutes.
- Preheat oven to 375 degrees
- Place dough into a cookie press and form the dough into desired shapes about 1 inch apart on an ungreased cookie sheet. (Decorate with colored sugar before baking if desired, or you can wait to decorate until after the cookies have been baked.)
- Bake for 6 to 8 minutes until edges of cookie are lightly browned.
- Remove from the oven and let cool for several minutes on the cookie sheet. When the cookies are firm enough to remove with a spatula, cool on a wire rack until completely cooled.
- Decorate the cookies more if desired.
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