Spritz cookies are wonderful! The flavor is so good, and they are simple to make. Go find your cookie press and let’s make cookies! You can customize with food coloring, sprinkles, colored sugar, frosting, or whatever else you can think of. I’m going to teach you how to use your regular pastry tip to create dual or even triple colored cookies. The recipe makes a lot of cookies, but I promise you, they won’t last long.
Of course, you can change the flavor extract to make other than vanilla flavored. Some suggestions would be cinnamon, anise, chocolate, coffee, orange, lemon, peppermint, etc. How about ginger powder? Get the idea? Make these your own!
VANILLA SPRITZ COOKIES
YIELD: 48 cookies
2 STICKS BUTTER, AT ROOM TEMPERATURE
1 CUP GRANULATED SUGAR
1 LARGE EGG
2 ½ TSP VANILLA EXTRACT
2 ½ CUPS AP FLOUR, SIFTED
Optional: 3/8 TSP CINNAMON AND
3/8 TSP NUTMEG
In large mixer bowl, beat butter and sugar until light and fluffy. Add egg, vanilla and any other seasonings you want to add and mix well.
Add flour, mixing only until incorporated.
That’s it! Could any cookie be simpler? I doubt it.
Now for the fun part. Find the disks you want to use and fit one in your cookie press. Fill the press with plain or tinted dough.
I don’t like to use too much food coloring, because it could mess with the consistency of the dough. So for approximately 1/3 of the dough, I would use 3 – 4 drops maximum. Leave the white dough in the mixer bowl or make a third color. Use a cereal or soup bowl to make red and green dough. Or make purple or blue if you want. These are your own special creations! Use a spoon to mix the coloring. I even did some without thoroughly mixing the food coloring in so the cookies were a bit swirly.
To make two or three colors in one cookie, roll out two or three colored ropes that are the length of the press. Press one piece of dough against one side of the tube. Use a small spatula or butter knife to push it to one side. Press the second colored dough on the other side of the tube. If using three colors, put in a third colored rope. You’ll get some very interesting and colorful cookies that don’t need to be decorated if you don’t want to. They are delicious just as they are.
Bake on a silicone mat or stoneware sheet.
In my oven 355° F for exactly 10 minutes is perfect.
Do not chill the dough. The butter will harden and your consistency will be off.
The first cookie out after changing the disk will probably be garbage. Throw it back in the dough bowl. It takes one wasted cookie to get all the air pockets out of the tube.
Cookies do not spread, so you only need to leave an inch between them. Cool? Yep
Place the press directly on the silicone sheet. When you squeeze the handle and pull the press up in a straight motion. Work in a semi quickly motion. Place press on sheet and press the handle once. Move on to the next. When you figure out the perfect rhythm, you can fill a whole sheet in about one minute.
Let the sheet cool between batches or the cookies will begin cooking the moment they hit the hot sheet. This is pretty true for any cookie recipe. Best to use two sheets.
You want your baking utensil to hold onto the dough as you’re pressing. Silicone mats do the job perfectly. If I didn’t have them, I would use a plain, uncoated, non-greased cookie sheet. I would not suggest parchment paper or Teflon sheet for this reason.
Slide them right off onto a cooling rack. Do NOT let them turn brown. It will ruin the texture and give you a very crunchy cookie.
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By Tika for CHEW WANNA EAT? © 2016