Betty Crocker

Almost a year ago my grandpa came by the house and gave me this old baking book that belonged to my grandma. It’s a really old Betty Crocker cooky book that was made in the 60’s and contains so many old pictures and tons of recipes for bars and cookies. The one thing that always gets to me is that they spell cookie like cooky. That just tells you that it’s definitely an old book and you know that it’s going to be a good one.

I had a hard time deciding which recipe I wanted to try and I decided to try the chocolate spritz recipe mainly because it gave me the chance to use my new cookie press that I’ve only used once.

This is a really easy recipe but I’m not sure if it’s the cookie press I have or the dough but it can be difficult to get the cookie press to work out. I ended up having to tweak the recipe just a smidgen to make it work to get the shape that I wanted to use. A teddy bear. I also discovered to only fill the cookie press only about half way to really get it to work better.

I wanted to try something with some of the cookies so I took about 2 dozen of them, dipped the bottom of the cookies in melted white chocolate and then into some ground up pistachios. It was delicious and I encourage you to give it a try with some of these cookies.

Chocolate Spritz (via Betty Crocker’s Cooky Book, 1963)
Makes about 6 dozen cookies
1 cup butter or margarine
2/3 cup sugar
3 egg yolks
1 tsp vanilla or almond extract
2 1/2 cups flour
2 oz melted chocolate or 4 tbsp cocoa powder

Set oven to 400*F. Mix the butter, sugar, egg yolks, chocolate, and extract until well combined. Gradually add in the flour. Put the dough into a cookie press with desired shape. Bake 7-10 minutes.

NOTE: I had difficulty getting the teddy bear shape with this exact recipe, so I added the separated egg whites into the dough and it worked perfectly.

NOTE: If you don’t want chocolate, don’t add it into the dough and make regular spritz cookies.


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