My grandmother called these “S” cookies, and they were my second favorite holiday offering. S for sprutter. Traditionally they are made with sugar and pressed through a cookie press into ornate “S” shapes- however I don’t have a cookie press so usually I make them into little balls and use either my thumb or a cookie stamp to flatten them out. They are amazing as thumb print cookies filled with raspberry preserves.


In the basic recipe here, I usually make small 15 gram balls of dough to smush, and each cookie averages 66kcal and 7.9 grams of carbohydrates.



1/2 lb butter

3/4 cup of honey

1 tsp almond extract

2 egg yolks

2 1/2-3 cups of flour


Preheat oven to 350f

Cream together the egg yolks, honey, butter and almond extract. Slowly add your flour.

At this point, either force through a cookie press into S shapes, or roll into balls and smush with your thumb or a cookie press.

Bake on a baking sheet until lightly pale golden, with less than a hint of brown around the edges.



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