Piped Butter Cookies

Spritz cookies, butter cookies, Italian cookies...they go by different names, but they've all got one thing in common-they're very buttery and I love them.  Often I buy these cookies at the local bakery, but I was thinking $10/pound is a lot, especially when I can make about 3 dozen for about $2.50.  It's actually a super quick cookie to make, especially if you use a mixer.  I timed myself and it took about 30 minutes (even with kids interrupting me for one thing or another) to make the batter and pipe the cookies. 

Recipe:
1 c. unsalted butter, room temperature
1/2 c. white granulated sugar
1 1/2 tsp. vanilla extract
1 egg
2 1/4 c. all purpose flour
1/4 tsp. salt

Preheat oven to 350
Cream butter and sugar.
Add vanilla and egg.
Slowly add flour and salt.
Use a cookie press or a large star tip fitted on a piping bag (good time to practicing your piping skills!)
Bake 8-10 minutes.  Don't let the bottoms brown.

Cool and dip in chocolate or make sandwiches with jam or chocolate.

Tips for the piped cookies: 

1. Space the cookies out because they will spread out while baking

2. Make them uniform in size so they bake uniformly (and look professional : )

3. Make the same shape on each tray so they finish baking at the same time

4. You can also add sprinkles before you bake the cookies

Dipping and sprinkling--perfect tasks for your little helpers!