I made these Spritz Cookies using my Cuisinart Electric Cookie Press, which I love by the way but takes some getting used to. I stick to the recipe in Cook’s Illustrated Holiday Baking, 2011, pgs. 26-27 (recipe below) because different recipes are tested and this recipe was the best one. These Spritz Cookies have great flavor and the shapes hold well. They are crisp when you bite into them and soft inside. I tinted part of the dough red and green for variety, but you can use any colors you like. I also used colored sugars and sprinkles, but this is optional. Spritz Cookies are beautiful on their own using different shapes from your cookies press. If you want to change the flavor profile, substitute the pure vanilla extract to almond, coconut, orange or lemon extract.
Makes about 6 dozen 1 1/2 inch cookies.
|Close-up view, Spritz Cookies|
1 Extra Large Egg, just the yolk
1 tablespoon Heavy Cream
1 teaspoon Pure Vanilla Extract
2 sticks (16 tablespoons) Unsalted Butter, softened
2/3 cup Granulated Sugar
2 cups All-Purpose Flour
Colored Sugars and Sprinkles, optional
Gel Food Coloring, optional
Preheat oven to 375 degrees.
In a small bowl, beat Egg Yolk, Heavy Cream and Vanilla Extract with a fork until combined; set aside.
In a bowl of your mixer with the paddle attachment, cream Butter, Sugar and Salt on medium high speed until light and fluffy, 3 to 4 minutes.
Scrape down bowl with spatula.
With mixer running on medium speed, add Yolk-Cream-Vanilla mixture and beat until incorporated, about 30 seconds.
With mixer running on low speed, gradually add Flour and beat until combined.
Scrape down bowl with spatula and give a final stir to make sure no flour pockets remain.
Dough will be soft, but do not refrigerate.
|Another close-up view, Spritz Cookies|
Fit your cookies press with desired disk to form cookies.
Press dough onto an ungreased baking sheet, spacing about 1 1/2 inches apart.
If desired, decorate with colored sugars and sprinkles.
Bake 1 sheet at a time until cookies are light golden brown, 10 to 12 minutes.
Remember to cool cookie sheets completely before you press more cookies or the cookies will lose their shape.
Cool cookies on sheet for about 3 to 5 minutes and with a wide metal spatula transfer to wire rack and cool completely, about 1 hour.