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Brown Sugar Spritz


Makes about 60

1 cup butter, softened
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 2/3 cups all-purpose flour
1 teaspoon baking powder

for pineapple filling:
29 1/2 ounces crushed pineapple, drained
1 cup sugar
red and green food coloring

Make pineapple filling. In a saucepan stir together pineapple and sugar, bring to boiling. Reduce heat and simmer until mixture is very thick, 30 to 35 minutes, stirring often. Divide fruit filling in half. Using a few drops of food coloring, tint half of the filling red and the other half green. Cool thoroughly. Preheat oven to 400F. Cream together butter and brown sugar; beat in egg and vanilla. Stir together flour and baking powder; add gradually to creamed mixture, mixing until smooth. Do not chill. Place half of the dough in the cookie press. Using the ribbon plate, press dough in ten 10-inch strips on ungreased cookie sheets. Using star plate and remaining dough, press lengthwise rows of dough on top of each strip, making a rim along both edges. Spoon red or green pineapple filling between rims on top of ribbon strips. Bake cookies for 8 to 10 minutes. While hot, cut strips into 1 1/4 inch diagonals. Cool. Makes 78.
Note: Or, omit filling and force all of the dough through cookie press on ungreased cookie sheet into desired shapes. Shake ground almonds with a few drops red or green food coloring in a screw-top jar; sprinkle over cookies. Bake at 400F for 8 minutes.

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Reviews of Brown Sugar Spritz:

6-8 of 8 reviews   Next >>

  A cookie baker in America  Dec 14, 2002
Would not make this again.
I would never make this again. The dough was all flat and the cookies were tasteless. This recipe is a complete flop. They should take it off the site. But my husband loved the cookies. 1 star

  Yana in Canada  Dec 14, 2002
Would make this again.
Tasty, could be better 4 stars

  Pat Plummer in Charlotte, NC  Nov 22, 2002
Would make this again.
Easy, great looking and tastes terrific

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