We reconnected with former Little Traveler employee, Christy Cowell at our Facebook page, and she’s been lovely enough to share some classic Little Traveler recipes from back in the day as well as a bit of her history at the store.
I used to work at The Little Traveler a loooong time ago. Started in ’59 as a 16 yr old; used to bring the buffet luncheon platters out from the kitchen for service on buffet table right in front of the hutch on the left. I always loved seeing the crèche there during the holidays!
I got this recipe from Ella Sõrling, one of the fantastic Swedish cooks who worked in the kitchen at that time. I remember having these at the LT at Christmastime. Everyone on the staff always loved them! They’re a wonderful, buttery cookie and classic Swedish Christmas cookie with an almond flavor and aroma.”
Spritz Cookies (Spritsar)
16 tablespoons unsalted butter
3/4 c. sugar
2 egg yolks (I use extra large)
1 teas. almond extract
2 1/2 c. all purpose flour
1/4 teas. salt
Preheat oven to 400 degrees. Cream the butter in bowl of electric mixer; add sugar and blend in well till light and fluffy. Add egg yolks and almond flavoring and salt. Add flour 1/3 at a time to the creamed mixture.
Place dough in a cookie press with the design disc of your choice. (I usually use at least 10, always including wreaths, Xmas trees, and hearts) Press onto parchment-lined sheets (this is my addition rather than using an ungreased cookie sheet), spacing them at least 1″ apart. Bake for 10 to 12 minutes or till edges are lightly browned. Immediately remove with a spatula to a cooling rack. If I’m not using these within the next few days after baking, I pack them into a tin or container with waxed paper between the layers and put them in the freezer. Note: due to variances among ovens, it is advisable to start off with maybe 9 minutes time for the first batch and to watch them very closely; 400 degrees is a high enough temp. for the cookies to brown really fast toward the end of the baking period.