Time travel is possible, ask any foodie. In fact, you don't need to be a gourmand to know that familiar tastes can transport you to another time and place.
For me, home-made, buttery spritz cookies mean Christmas. Specifically, Christmas 1971: Nana's House. A towering tree with large, colored lights, Alvin and the Chipmunks singing the classics (some things don't change), tinsel, presents, trays full of cookies, and grown-ups too busy to notice how many I was pirating away.
Nana made these cookies once a year and their light, buttery goodness paired perfectly with cold milk.
In fact, along with a heartfelt note of gratitude and reindeer questions, it's what we left out for Santa too.
I've never been able to duplicate Nana's cookies and I'm not sure I ever will. But I'll keep trying.
Arranging them on cookie trays and platters now, I can almost feel the scritch-scratch of perma-pleated, plaid polyester pants...(so glad some things do change!).
1 cup butter (don't use margarine) softened
1/2 cup sugar
1 1/4 cups all purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
Heat oven to 400.
Mix butter and sugar. Stir in remaining ingredients.
At this point, I divide the dough into two or three parts and place in separate bowls. Then, I use food coloring to color the dough different colors.
When putting the dough in the press, try to spoon each color in on one side of the press so you'll get the multi-colored effect. Bake until cookies are set but NOT brown, about 6-9 minutes. (Six minutes worked fine for my oven, so be sure to check them). Immediately remove from cookie sheet to cool.
|Spritz cookies will require a cookie press!|