The Donas asked our buds in the community to contribute holiday recipes and some of their favorite memories from when they were younger. We hope you enjoy the following contribution and the story “behind the recipe” from one of our friends.

Holiday Spritz Cookies

Growing up, my grandma used to always have those cookies in the blue metal tints…you know what I’m talking about??? The ones you would always get excited about until you open the fucking tin just to find a bunch of sewing shit…. Talk about disappointment… Anyway, this recipe reminds me of those delicious, rich buttery cookies. They are melt in your mouth goodness. It’s also one of those recipes that is very versatile, you can use a cookie press and decorate them with some colorful sanding sugar before baking or a piping bag, I personally like to use a piping bag just because I really love to make thumbprint cookies and rosettes. Sometimes I make raspberry jam sandwiches with them. I also like them dipped in chocolate with some sprinkles. If you don’t have experience piping cookies don’t sweat it…practice makes perfect. I have been baking for 10 yrs and trust me even a seasoned baker like myself fucks them up sometimes, so if they don’t look the way you want them to, just scrape them up and put the dough back in the bag…eventually, you’ll get it.

I hope you enjoy this recipe.

love, Luisa

Luisa is She is a member of The Donas Community and owner of Lilu’s Customized Catering. She is a baker and small business owner based in Connecticut. If you would like to connect with her or place an order (she ships her good across the country) please follow her here:

IG: @lilusculinaryrevolution

Lilu’s Customized Catering’s Website

Holiday Spritz Cookies Recipe

Spritz cookies

Ingredients

•  ½ pound of unsalted butter, softened

•  ¾ cup sugar

•  2 large eggs

•  ¼ tsp of salt

•  1 ½ tsp of vanilla

•  ¾ tsp almond extract (optional)

•  2 ¼ cups of all-purpose flour

•  2 ½ tablespoons of milk

Directions.

• Preheat oven to 350*F

• Grease cookie sheets or use parchment paper

  
  

  1. Beat the sugar and butter on medium speed until very fluffy and

  well blended.

  2. Sift together all dry ingredients (flour and salt) and set aside.

  3. Add eggs one at a time until well combined.

  4. Add vanilla and almond extracts.

  5. Mix in dry ingredients (flour and salt) until well blended and

  smooth.

  6. Add milk. If the dough is too dry add a little more milk until the

  dough is soft enough to pipe with a pastry bag.

  • *If you are using a cookie press, refrigerate cookie dough until slightly stiff but not too hard, about 30-40 min.