The Recipe: Chocolate Spritz cookies from Betty Crocker's The Cooky Book
The Substitutes: Butter for shortening. I also opted for the chocolate variety so my family would eat them.
The Verdict: Pretty yummy, but I don't really see what makes spritz so special. These are a pretty basic cookie, pressed through a cookie press. So, they look pretty (or, uh, should look pretty) and taste okay, if not particularly unique.
A word about the cookie press: what a pain. I didn't invest in a particularly expensive press, which may be part of the problem, but it was really difficult to get them looking right. Sure it's fancy -- and I do like me some fancy -- but not truly worth the effort.
I don't know what one you have. But I bought a used Pamper Chef cookie press for $5, and it's a breeze to use - though I hate using it because I hate having to clean it - but to make the cookies it is really easy. i just put it on the cookie sheet press the trigger and lift up. I have found that the first time you may have to press the trigger a couple of times to get it going - so the first cookie is a little wonky but after that its ok. And it works best on ungreased cookie sheets because the dough can stick the the metal.
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