Spritz Cookies
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
35
Sourness
26
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
16 tbsps
Unsalted Butter (2 sticks, softened)3 cup
Sugar1 tsp
Salt1 tsp
Vanilla Extract3 large
Egg Yolk2.5 cups
All-Purpose FlourDirections:
1
Set racks in the upper and lower thirds of the over and preheat to 375 degrees
2
In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter, sugar, salt, and vanilla until very light and fluffy, about 5 minutes
3
Beat in the egg yolks, 1 at a time, beating smooth after each addition
4
Scrape down the side of the bowl and beater
5
On low speed, add the flour and mix only until it is completely absorbed
6
Remove the bowls from the mixer and finish mixing the dough with a large rubber spatula
7
Insert a die into the cookie press, then fill it with about a quarter of the dough
8
Press the cookies out onto the prepared pans, leaving 1-inch around all cookies
9
Bake the cookies for 10 to 12 minutes, or just until they are a very pale golden color
10
Slide the paper from the pans onto the racks
11
If desired, decorate with bits of candied fruit, raisins or nuts; make into sandiwches with ganache or melted milk chocolate; or dip partially into chocolate that may further be dipped into chopped nuts or shaved chocolate
12
Store the cooled cookies between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover