|Holiday Spritz Cookies|
Makes about 6 dozen 1 1/2 inch 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
Heat 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.
If you want to tint dough, separate Dough into bowls depending on how many colors you want. Add 4 to 5 drops at a time and combine with a spatula until desired color is reached.
Fit your cookie 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 transfer to wire rack and cool completely, about 1 hour.