August 3, 2012

Classic Spritz Cookies

I love cookies. A lot. Cookies, potato chips, and donuts are huge weaknesses of mine. We recently had a party and I felt it was the perfect opportunity to make a big batch of spritz cookies and try out some things I’d seen around the interwebs. I amended my go-to recipe but had mixed feelings about the results, though thankfully they were almost as tasty.

The dough was stickier and so not great for using with a cookie press and I was surprised at how much the dough spread while baking. For piping the dough, which was one of the things I wanted to try, it worked well, but required a bit of strength to push it through the 1M decorator tip. I will continue to use the best recipe I've tried as it has never failed me with the cookie press. I also feel it’ll take the same amount of upper body strength to pipe the dough.

The other thing that I wanted to try out was making my own colored sugar for decorating. I mixed Wilton icing color with a T of sugar in a plastic bag. Once I felt that all of the sugar was sufficiently coated, I placed in on a piece of aluminum foil to allow it to dry. Now I have plenty of orange and hot pink sugar without having to spend money on jars that would take me too long to get through.

Spritz Cookies (from Joy of Baking)
1 C unsalted butter, room temperature
1/2 C sugar
1 egg
1-1/2 t vanilla
2-1/4 C all-purpose flour
1/4 t salt

Heat oven to 350ยบ F. Set aside two cookie sheets.

Using a stand mixer or handheld mixer, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until well combined. On low speed, add the flour and salt and mix just until incorporated and dough has come together.

Place dough in cookie press or pastry bag fitted with desired tip. Form cookies onto baking sheets spaced about one inch apart. Bake for 6-8 minutes, until the edges are just beginning to brown. Remove from oven and cool on pans for a few minutes. Remove cookies from pans and place on wire racks to cool completely. Repeat until all dough has been used, allowing the cookie sheets to cool completely between batches.

makes 3-4 dozen, depending on size

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