Spritz (Spritzgebäck) Cookies
Yield: 6-7 Dozen Cookies
Spritz Cookies |
Spritz Cookies |
Ingredients
3 1/2 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Coarse Salt
1 cup Vanilla Sugar (or Granulated Sugar)
1 Large Egg
2 tablespoons Milk
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
1 1/2 cups (3 sticks) Unsalted Butter, softened
Colored Sugars and Sprinkles of your choice
Close-up |
The tinted dough makes them so much prettier |
Spritz Cookies |
Directions
Heat oven to 375𐩑F.
In a bowl of your mixer with the paddle attachment, cream butter, vanilla sugar, and salt on medium high speed until light and fluffy, 1 to 2 minutes.
Scrape down bowl with spatula and mix again for 10 seconds.
With mixer on medium speed, add egg, milk, and extracts and beat until incorporated, about 30 seconds.
Turn off mixer. Add the flour mixture, and cover mixer with kitchen towel, and turn mixer on low speed and incorporate.
The dough is ready when it begins to clump around paddle attachment.
If you are tinting the dough, separate it into bowls according to how many colors you need, and use a few drops of gel color and with a spatula combine.
These cookies are fun to make |
Spritz Cookies are so yummy! |
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 if desired.
Spritz Cookies cooling |
Spritz Cookies cooling |
Bake until cookies are light golden brown around the edges, 8 to 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.
Enjoy!
-Sophia/Two Frys
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