Butter Cookies (Anna Olson's Butter and Spritz Cookies)

Prep Time
Cook Time
Ready In

"While there are many similar recipes this is the one I turn to each holiday time since finding Canada's own Anna Olson's recipe in an issue of Harrowsmith. Makes great Butter Cookies which are super easy to make as well as awesome Spritz Cookies. Great for holidays as well as afternoon tea and coffee hours. My handwritten copy is well worn from years of use. Anna's recipe and instructions make spritz cookies very simple to reproduce at home for those of us not able to pick them up at her Ontario bakeries. I may have to move! Thank you Anna for adding to our Christmas 'traditions in the making'."

Original recipe yields 36 servings


  • Serving Size: 1 (19.1 g)
  • Calories 86.9
  • Total Fat - 5.5 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 19.3 mg
  • Sodium - 47.4 mg
  • Total Carbohydrate - 8.8 g
  • Dietary Fiber - 0.9 g
  • Sugars - 2.8 g
  • Protein - 1.3 g
  • Calcium - 5.3 mg
  • Iron - 0.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Using an electric beater beat butter and sugar, beat until nice and fluffy

Step 2

Add egg yolk and almond extract, beat well

Step 3

Add 2 1/4 cups of the sifted sifted flour over the butter mixture with wooden spoon or mixer on low.(a wooden spoon works best for me) thoroughly incorporate the flour and form dough into a ball.

Step 4

Note, if dough is too sticky add 2 - 4 tablespoons flour - chill dough before moulding ( I cover bowl and chill in the fridge for 1/2 an hour) a chilled baking pan makes forming cookies much easier

Step 5

If using cookie press, press on sheet, wait a few seconds, then twist the press slightly as you lift it straight up

Step 6

NOTE: if dough is too stiff to press out beat another egg yolk into the dough - (moulding by hand you may need to use all of the 2 1/2 cups flour - flour hands lightly makes moulding by hand easier)

Step 7

If you don't have a cookie press form into 1/2 inch balls - push a cherry into the centre

Step 8

Brush cookies with beaten egg white and sprinkle with sugar; bake at 350 for 8 - 12 minutes or until golden around the edges. Cool on a wire rack

Tips & Variations

No special items needed.



I made these to give out for the holidays and have them safely tucked in my freezer ready to go. Of course I had to try one after baking and they are so buttery and delicious with my coffee. I used my spritz cookie cutter and the batter was perfect to work with!

review by:
(13 Dec 2013)