Spritz Cookies #Christmas #Cookies

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I moldiness possess bought my cooky weightlifting more than 8 years ago and I'm sad to say this was the oldest instance I took it out of the box … but I'm so glad I did.  My mom victimised to form Spritz cookies apiece Yule and I spent period helping her in the kitchen so I did mortal both experience.  I believe the key to using a cookie pressure is to get the dough to the perfect uniformness so it leave position to the hot wrapper when pressed, and keep the underivative appearance once parched.

After many tweaking and appreciation investigating, this instruction is utterly approved!  Unfortunately I couldn't get my keeping on my mom's old Spritz recipe so I did large explore to get up with a commodity recipe to get me started.

Spritz Cookies

 Prep time

30 mins

Cook time

8 mins

Total time

38 mins

Recipe type: Cookies, Dessert

Serves: 68 cookies

Ingredients

For the Cookies:

• 1 cup unsalted butter, room temperature
• ⅔ cup granulated sugar
• 2¼ cup unbleached all-purpose flour
• ¼ teaspoon salt
• 1 egg
• ¼ teaspoon almond extract
• 1 teaspoon vanilla extract

For the Vanilla Glaze:

• 1 cup sifted confectioners sugar
• 2 tablespoons milk
• 1 tablespoon corn syrup
• ½ teaspoon vanilla
• Food color, colored sugar, nuts, candied fruits or candy as a garnish and decoration if desired.

Instructions

1. To make the cookies preheat oven to 400 degrees. In a large mixing bowl combine the butter and sugar. Beat on medium speed until well blended. Add the flour, salt, egg, almond extract, and vanilla extract. Blend on low speed until combined. Place the dough in the cookie press.
2. Press the dough onto ungreased cold cookie sheets. Decorate as desired. Repeat with the next batch but be sure to use a cold cookie sheet.
3. Bake for 8 minutes or just until they are set but not brown. Immediately and carefully remove the cookies to a wire rack to cool.
4. To make the glaze whisk all ingredients together and drizzle on each cooled cookie. You can also dip the cookie tops directly into the glaze and allow the excess to drip before placing the cookies back on the wire rack to set.
5. Store cookies in an airtight container.
6. I must have bought my cookie press more than 8 years ago and I’m sad to say this was the first time I took it out of the box … but I’m so glad I did.  My mom used to make Spritz cookies each Christmas and I spent years helping her in the kitchen so I did have some experience.  I think the key to using a cookie press is to get the dough to the perfect consistency so it will stick to the baking sheet when pressed, and retain the original shape once baked.

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