1 c. shortening
1/2 c. brown sugar
1/2 c. granulated sugar
1 egg
2 Tbsp. fresh orange juice
1 Tbsp. grated orange rind
2 3/4 c. flour
1/4 tsp. salt
1/4 tsp. soda
red, green sugar

Cream shortening and sugars. Beat in egg, orange juice
and grated orange rind. Sift together flour, salt and soda.
Gradually beat into shortening mixture. Chill dough. Fill
cookie press and form cookies. (Or dough may be rolled out
between wax paper and cut into shapes with cookie cutters or
formed into rolls and sliced like icebox cookies.) Place on
ungreased baking sheets. Sprinkle with red or green sugar if
desired. Bake cookies at 375 degrees for 8 to 10 minutes or until
golden. Makes about 5 dozen cookies.

BROWN SUGAR SPRITZ COOKIES

1 c. margarine
3/4 c. packed brown sugar
1 egg yolk
1/2 tsp. vanilla
1/4 tsp. salt
2 c. flour

Cream margarine, sugar, egg yolk, vanilla and salt.
Blend in flour. Knead until dough is soft and pliable. Press
dough through cookie press onto ungreased cookie sheet.
Decorate as desired. Bake at 350 degrees for 8 minutes. Cool on wire
rack. Makes 8 dozen cookies.

CREAM CHEESE SPRITZ COOKIES

1/2 c. butter
1/2 (3 oz.) pkg. cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1 c. flour

Cream butter, cream cheese and sugar well. Add vanilla
and blend in flour. Fill cookie press and form cookies on
ungreased cookie sheets. Bake 8 to 10 minutes at 375 degrees.

CHOCOLATE CINNAMON SPRITZ COOKIES

2 c. sifted flour
1/2 tsp. salt
1/2 c. butter
1 c. sugar
1 tsp. ground cinnamon
1 egg
2 Tbsp. milk
1 tsp. vanilla
2 sq. (2 oz.) unsweetened
chocolate, melted
toppings to decorate

Sift flour with salt. Cream butter; gradually add
sugar, then cinnamon, creaming until light. Add egg, milk,
vanilla and beat well. Blend in chocolate, add dry ingredients
and mix well. Press a small amount of dough at a time through
cookie press onto ungreased cookie sheet. Bake at 350 degrees for 6
to 9 minutes. Cool, decorate.

CARAMEL SPRITZ COOKIES

2 1/4 c. flour
1/4 tsp. salt
1 c. butter
1/2 c. brown sugar
1 egg
1 tsp. vanilla

Bake at 375 degrees for 8 to 10 minutes. Sift together flour
and salt. Cream butter and brown sugar. Blend in egg and
vanilla. Add dry ingredients gradually; mix thoroughly. Chill
dough before baking.

JELLO SPRITZ COOKIES

4 c. flour, sifted
1 1/2 c. butter or oleo
1 pkg. (3 oz.) gelatin (any
flavor)
1 egg
1 tsp. baking powder
1 c. sugar
1 tsp. vanilla

Sift flour with baking powder. Cream butter. Gradually
add sugar and gelatin. Cream well after each addition. Add
egg and vanilla; beat well. Gradually add flour mixture. Mix
well until smooth. Force dough through cookie press onto
ungreased baking sheet. Sprinkle with gelatin. Bake at 400 degrees
for 13 to 14 minutes or until golden brown at edge. Store in
loosely covered container. Yield: 5 dozen cookies.

JELLY-FILLED SPRITZ COOKIES
(Low Calorie)

1 c. lo-cal margarine (soft)
2/3 c. confectioners sugar
1 large egg (at room
temperature)
2 tsp. vanilla
1/8 tsp. salt
2 1/4 c. all-purpose flour,
sifted
1/4 c. lo-cal red currant
jelly or apricot spread

In large bowl at medium speed, beat margarine and sugar
until fluffy. Briefly beat in egg, vanilla and salt just until
blended. On low speed, mix in flour, a little at a time, until
blended. Fit pastry bag with large star tube and fill with
batter 1/3 full. Pipe out 24 equal rosettes onto ungreased
baking sheets. With finger, moistened, make indentations in
the center of each cookie. Fill each indentation with 1/2
teaspoon jelly or apricot spread. Bake in preheated 350 degrees oven
for 8 to 12 minutes or edge of cookie is brown. Let cool.
Contains 97 calories, 2 grams protein, 4 grams fat, 13 grams
carbohydrates and 105 milligrams sodium.