|All the cookies I baked minus the ones I ate warm ;)|
Yield: 6 Dozen 1 1/2 Inch Cookies
1 Extra Large Egg
1 tablespoon Heavy Cream
1 teaspoon Pure Vanilla Extract
1 1/2 cups Unsalted Butter, softened
1 cup Vanilla Sugar
1/2 teaspoon Coarse Salt
3 1/2 cups King Arthur All-Purpose Flour
Colored Sugars and Sprinkles of your choice
|Pretty Spritz Cookies|
Heat oven to 375 degrees.
In a small bowl, whisk egg, heavy cream, and vanilla extract until combined; set aside.
In a bowl of your mixer with the paddle attachment, cream butter, vanilla sugar and salt on medium high speed until light and fluffy, 3 to 4 minutes.
Scrape down bowl with spatula.
With mixer on medium speed, add egg mixture and beat until incorporated, about 30 seconds.
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.
|Close-ups of Spritz Cookies|
Dough will be soft, but do not refrigerate.
Fit your cookie press with desired disk to form cookies or pastry bag with desired tip.
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, 8 to 10 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 freezer for 5 minutes.
Cool baked cookies for about 5 minutes and then transfer to wire rack and cool completely, about 1 hour.