Spritz (Spritzgebäck) Cookies |
Makes about 6 dozen 1 1/2 inch cookies.
Spritz (Spritzgebäck) Cookies |
Ingredients
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
1/4 teaspoon Kosher Salt
2 cups All-Purpose Flour
Colored Sugars and Sprinkles of your choice
Spritz (Spritzgebäck) Cookies |
Directions
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.
Spritz (Spritzgebäck) Cookies |
With mixer 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.
Fit your cookie press with desired disk to form cookies.
Place cookie sheet in the fridge for about 5 minutes before pressing cookies on it.
Spritz (Spritzgebäck) Cookies |
Press onto ungreased baking sheet, spacing about 1 1/2 inches apart.
Decorate with colored sugars and sprinkles.
Bake until cookies are light golden brown around the edges, 10 to 12 minutes. My cookies baked in 10 minutes.
Cool cookie sheets completely before you press more cookies on it. I stick the cookie sheets in the fridge for 5 minutes.
Cool baked cookies for about 10 to 15 minutes and then transfer to wire rack and cool completely, about 1 hour.
Enjoy!
-Sophia/Two Frys
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