UA-49664215-1
  Loading... Please wait...

Menu

Cookies

Cookie Recipes

Our standard recipe to get you started!

This recipe is based on my Swedish great-grandmother’s recipe that my mom taught to me. Over the years I experimented and discovered that adding honey to the dough made an excellent pressing consistency, and also made the cookies less fragile- important when shipping them across country as gifts! Enjoy and please look for our other recipes online!

-Susie Binkley, Co-Founder of Impress! Bakeware™

 

Impress!™ Vanilla-Honey Spritz

 1 1/2 cups (3 sticks) butter, softened (not melted)

1/2 cup granulated sugar

1/3 cup honey

1 & ½ Tablespoons vanilla extract

1 egg

4 cups all-purpose flour

3/4 tsp baking powder

1/4 tsp salt

Preheat oven to 400°F. Cream the butter well. Add the sugar & cream it very well again. Add the honey, then vanilla & egg; beat well. Meanwhile, in a separate bowl, combine the flour, baking powder and salt. Add it slowly to the butter mixture, just until the flour is mixed in. DO NOT over-mix! Place dough in cookie press and press onto ungreased cookie sheet. Bake for 8 to 10 minutes until the edges begin to brown. Remove quickly from sheet & cool on rack.

 

Rich Chocolate Spritz

1 1/2 cups (3 sticks) butter, softened (not melted)

1/2 cup granulated sugar

1/3 cup honey

1 & ½ Tablespoons vanilla extract

1 egg

3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

3/4 tsp baking powder

1/4 tsp salt

Preheat oven to 400°F. Cream the butter well. Add the sugar & cream it very well again. Add the honey, then vanilla & egg; beat well. Meanwhile, in a separate bowl, combine the flour, unsweetened cocoa powder, baking powder and salt. Add it slowly to the butter mixture, just until the flour is mixed in. DO NOT over-mix! Place dough in cookie press and press onto ungreased cookie sheet. Bake for 8 to 10 minutes until the edges begin to brown. Remove quickly from sheet & cool on rack.

  

Almond Spritz &/or Almond Poppy Seed Spritz

1 1/2 cups (3 sticks) butter, softened (not melted)

1/2 cup granulated sugar

1/3 cup honey

1 Tablespoon vanilla extract

1/2 Tablespoon almond extract

1 egg

4 cups all-purpose flour

3/4 tsp baking powder

1/4 tsp salt

Poppy Seed Option:

Add 1 Tablespoon poppy seeds to the flour mixture

 

Preheat oven to 400°F. Cream the butter well. Add the sugar & cream it very well again. Add the honey, then vanilla & egg; beat well. Meanwhile, in a separate bowl, combine the flour, baking powder and salt. Add it slowly to the butter mixture, just until the flour is mixed in. DO NOT over-mix! Place dough in cookie press and press onto ungreased cookie sheet. Bake for 8 to 10 minutes until the edges begin to brown. Remove quickly from sheet & cool on rack.

 

Lemon Spritz &/or Lemon Poppy Seed Spritz

1 1/2 cups (3 sticks) butter, softened (not melted)

1/2 cup granulated sugar

1/3 cup honey

1 Tablespoon vanilla extract

1/2 Tablespoon lemon extract

1 egg

4 cups all-purpose flour

3/4 tsp baking powder

1/4 tsp salt

Poppy Seed Option:

Add 1 Tablespoon poppy seeds to the flour mixture

 

Preheat oven to 400°F. Cream the butter well. Add the sugar & cream it very well again. Add the honey, then vanilla & egg; beat well. Meanwhile, in a separate bowl, combine the flour, baking powder and salt. Add it slowly to the butter mixture, just until the flour is mixed in. DO NOT over-mix! Place dough in cookie press and press onto ungreased cookie sheet. Bake for 8 to 10 minutes until the edges begin to brown. Remove quickly from sheet & cool on rack.

 

Molasses Ginger Spritz

1 1/2 cups (3 sticks) butter, softened (not melted)

½ cup sugar

3 Tablespoons honey

2 Tablespoons plus 1 tsp molasses

1 ½ Tablespoons vanilla

1 egg

3 ¾ cups flour

¼ teaspoon salt

¾ teaspoon baking powder

1 ½ teaspoons cinnamon

1/2 teaspoon cloves

2 teaspoons ginger

 

Preheat oven to 400°F. Cream the butter well. Add the sugar & cream it very well again. Add the honey, molasses, then vanilla & egg; beat well. Meanwhile, in a separate bowl, combine the flour, cinnamon, cloves, ginger, baking powder and salt. Add it slowly to the butter mixture, just until the flour is mixed in. DO NOT over-mix! Place dough in cookie press and press onto ungreased cookie sheet. Bake for 8 to 10 minutes until the edges begin to brown. Remove quickly from sheet & cool on rack.

    There are no products in this category.