I have been making spritz cookies since I was a small child. They are a classic butter cookie and the holidays don't seem complete without them.
I was pretty dumbfounded a couple years ago when I first tried making them with 92% extraction Turkey Red flour. I thought for sure it was a wasted experiment and that I would end up throwing them all to the chickens. However, they came out great! The picture above is a batch made for holidays in 2015 with all Turkey Red flour milled at Anarchy Acres. They tasted exquisite and the rich flavor of Turkey came through beautifully. I felt very satisfied knowing I had injected some fiber and vitamins into a cookie that is basically a butter/sugar bomb, one notch above a donut, health-wise. I figure the stone-ground flour now makes them two notches above a donut! Enjoy,
1 C butter
2/3 C white sugar
1 t almond extract
1 T salt
2 ¼ C 92% extraction Turkey Red flour
Mix the butter, sugar, almond, and salt together first, then beat in the egg. Most people beat the stuffing out of it with a mixer, to create lightness. I have always just used a wooden spoon and never experienced someone turning down a cookie for lack of entrained air. Add the flour last and watch the consistency closely. Stiffen it up just enough so that the dough loses some of it's stickiness. Usually when the dough pulls away from the sides of the bowl and forms an independent blob is the time to stop adding flour. Depending on how big your egg is, you may end up closer to 2 ½ C or more of flour.
Anyhow, use a cookie press onto a cold clean cookie sheet, sprinkle on some colored sugars, and throw them into a 400 degree oven for 6-8 minutes. You want to see basically one edge, of one cookie, on the sheet start to turn brown, then pull them out. The underside of the cookies should be just barely light brown. If the cookies stick to the sheet they are slightly undercooked, but probably OK. Overcooking is the greater evil.