Easy Spritz Flowers

Tips from the Betty Crocker Kitchens

• tip 1
  In baking, it’s always important to measure flour accurately, but even more so when making spritz. With too much flour, dough will become dry and difficult to press. With too little, it will be sticky and cookies will spread all over the pan. In either scenario, the dough will be difficult to press. The best way to measure flour for baking success is to: Stir, spoon into measuring cup filling until heaping, and finally, sweep the excess off the top with the flat edge of a butter knife.
• tip 2
  Stir nonpareils into the dough after it is already mixed to prevent colors from bleeding.
• tip 3
  When filling your cookie press canister, follow manufacturer’s instructions. It will be easier to press out shapes if your canister is not overfull.
• tip 4
  Pat cherries dry before chopping to prevent excess juice on cookie dough. Kitchen shears make it extra easy to cut cherries in half.
• tip 5
  Making spritz cookies is a little like making pancakes. Usually, it’s not until the second or third that you get your technique just right. If your first couple of cookies don’t turn out as nicely shaped as you’d like, simply scrape them back into your dough ball, and try again.
• tip 6
  For best results, bake cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time. Always allow cookie sheets to cool completely in between batches. Cookies will spread too much if placed on a hot or even warm cookie sheet. Spritz have a short bake time, so keep an eye on your bake time, and don’t forget to set a timer as soon as you put them in the oven.