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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 96 - Change
Nutritional Facts
Servings Per Recipe: 96

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttery Spritz

Date Added: January 04, 2014


1 1/4 Cups Sugar 1 1/4 Cups Sugar
1 Cup Butter 1 Cup Butter flavored Crisco
2 Unit Eggs 2 Unit Eggs separated, plus 2 egg yolks
1/4 Cup Light Corn Syrup 1/4 Cup Light corn syrup or regular pancake syrup
1 Teaspoon Vanilla 1 Teaspoon Vanilla extract
1 Teaspoon Almond Extract 1 Teaspoon Almond extract (optional)
3 Cups Flour 3 Cups Flour whole wheat
3/4 Teaspoon Baking Powder 3/4 Teaspoon Baking powder plus
1/2 Teaspoon Baking Soda 1/2 Teaspoon Baking soda level - dissol ved in milk
1/2 Teaspoon Salt 1/2 Teaspoon Salt to 1 ts
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1. Heat oven to 375 F Beat sugar and shortening until light and fluffy.

2. Add eggs, syrup, vanilla and almond extracts.

3. Beat until well blended and fluffy. Combine flour, with remaining dry ingredients and gradually add to first mixture.

4. Mix until well blended. Fill press with dough and press out 2 inches apart onto cold ungreased baking sheets.

5. Decorate as desired. Bake for 7 - 9 minutes or until bottoms are golden.

6. Cool 2 minutes on baking sheet before removing to wire rack to cool completely.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Corn, Almonds, Natural Sweeteners allergies.
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