Email to Chefmom, Tami L. Smith      

Spritz Rosettes

List of Ingredients

1 stick (1/2 cup) butter, room temperature
1/3 cup shortening
1 ½ cups powdered sugar
1 teaspoon vanilla
1 Tablespoon pure Almond Extract
1 whole egg
2 egg yolks
3 ½ cups Pastry Flour
-----or 1 cup cake flour and 2 ½ cups all-purpose flour


Recipe

Preheat the oven to 350°. In a mixing bowl, cream the butter and shortening until smooth, add the powdered sugar and beat on medium low for about 5 to 7 minutes. The mixture will be very light, smooth and fluffy. Scrape the bowl.

Add the flavorings and eggs/yolks, beat slowly to allow the eggs to be absorbed, scrape the bowl.

Add the flour in stages, scrape the bowl well until the mixture is fully incorporated and smooth.

Fill a pastry bag fitted with a medium open star tube and pipe 1 1-inch rosettes with an even 2-inch spacing onto parchment covered sheet pans (or silpat liners or an ungreased sheet pan.) Bake until the cookies are just turning a light golden color on the edges. If you lift one, the bottom will be an even color. Remove from the oven, if you have used the ungreased sheet pans, immediately lift the cookies off the pans and transfer to cooling racks.

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A Note from Chefmom.....
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These cookies came about from my job for a caterer. The other bakers had been using a regular spritz cookie recipe to pipe for the bakery. If you have ever tried to pipe spritz dough, you will know what a nightmare it is. So, I came up with a lighter dough, that holds it’s shape (not perfectly, but good enough) and it much easier to pipe. I ended up with a good cookie, it is plain, say some, but I think it is wonderful. Perfect with a cup of tea or coffee. It’s one of those cookies that you just want “one more”.

If you would like to freeze these cookies, I recommend freezing the baked product. I many times keep them frozen and just pop out a few for an afternoon cup of tea. 6 or 7 seconds in the microwave will warm them up and they taste fresh made.

These cookies can be finished off in several ways, you can leave them plain, or dip half in melted chocolate, or coat them in a warm fondant flavored with lemon or citrus. A candied cherry or almond pressed into the center before baking is a simple, but classic way to finish a great
cookie.

These are one of those cookies, that are quite simple, but many people ask for the recipe because they are just wonderful! I hope you give them a try.