Spritz, classic butter cookie
1 cup butter, slightly softened
2/3 cup granulated sugar
3 egg yolks
2 tsp good quality Almond flavoring
2 1/2 cups all-purpose flour
Cream the butter and the sugar until light, scrape the bowl and add the egg yolks and flavoring. Slowly stir in the flour.
Shape dough into a log and place in a cookie press. Choose your plate and press according to your instructions for your personal press.
Preheat the oven to 350°. Press onto an ungreased sheet pan. I don't mess with parchment or silpats with this recipe. The dough needs to stick to the pan for it to come off the press nicely. These cookies don't spread, so you can press them closely.
Bake for approximately 8-10 minutes. The bottom edges will just barely show color, but the cookie will be set. Remove from the oven and immediately remove the cookies with a spatula to a cooling rack.
Store in an airtight container, or freeze in zip bags in a plastic container for several months. This dough does not freeze well raw.
Yield: 4-5 dozen cookies
***For the holidays, I like to chill the raw cookies on the sheet pan, then lightly brush with beaten egg white and sprinkle with colored sugars. Another way to finish them is to drizzle a powdered sugar/cream glaze over them, or even melted chocolate!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
A Note from Chefmom...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What holiday cookie assortment would be complete without Spritz? My mother made these every Christmas since I was little, and I make them whenever I want!! :) My children both love these little butter cookies, with milk or tea, they are perfect!
Be sure to use real butter, this recipe depends on it's flavor for the finished product.
|
Â
Â
Â
|
member logon
