Traditionally reserved for the holidays, spritz cookies are an indulgent treat. Butter-rich and not too sweet, these cookies take some practice to make correctly but once you get the hang of it, the whole process goes quickly. Have someone help you sugar these so you can go a little faster.
Spritz Cookies
2 1/2 cups flour
1/2 cup + 1 tbsp. sugar
3/4 tsp. kosher salt
1 cup butter, softened
1 egg
1 tsp. vanilla extract
1/2 tsp. almond extract
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar well. Add the egg, dry ingredients and the flavorings. Blend thoroughly.
Load up a cookie press and press using desired shapes onto ungreased cookie sheets; do NOT use parchment paper, as the cookies will not stick to the paper. Make sure to make the cookies right away - do NOT chill the dough. Chilled dough will not come off the press. Bake at 400 degrees for 7 - 8 minutes, or until lightly browned.
Makes about 6 dozen, depending on the size of the shapes you use
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