Wednesday, December 29, 2010

Spritz Cookies

Spritz Cookies

These elegant little cookies are buttery and tender and have just a touch of sweetness. Shaped into dainty bites using a cookie press, these tasty treats are the perfect size for nibbling.

I highly recommend sprinkling these cookies with a little sanding sugar before you put them in the oven. The sugar gives them an extra bit of sweetness and crunch, as well as a beautiful touch of color. Also, I find that chilling the baking sheet in the freezer for a few minutes helps the cookies to stick when you are pressing them.

This recipe was adapted from the spritz cookie recipe posted over at Buttercream Barbie:

Spritz Cookies

1 2/3 c (233 g) all-purpose flour
1/4 tsp salt
1 c butter (room temperature)
2/3 c (77 g) powdered sugar
1 vanilla bean (optional)
2 tsp vanilla extract
colorful sanding sugar (optional)

1. Preheat your oven to 350º.

2. In a small bowl, whisk together the flour and salt until they are well combined. Set aside.

3. In a large bowl, cream together the butter and powdered sugar until they are light and fluffy. If you are using the vanilla bean, split it in half, scrap out the seeds, and add the seeds to the butter mixture. Add the vanilla extract to the butter mixture and beat until everything is incorporated. Gradually beat the flour mixture into the butter mixture until it is well combined.

4. Using your cookie press, press cookies onto a chilled, ungreased baking sheet. Lightly sprinkle the cookies with some sanding sugar if desired. Bake the cookies 8-10 minutes or until the edges of the cookies are golden brown. Move the cookies to a wire rack and allow them cool completely.
Notes:
  • These cookies will stay fresh for over a week if kept in an air-tight container.
  • These cookies are very sturdy and are well suited for sending through the mail.
  • If your looking for a cookie press, I recommend this model. It's cheap, easy to clean, and gets the job done quite nicely. I got mine for $5 at a garage sale and I've been enjoying it quite a bit.

No comments: