Subscribe

RSS Feed (xml)



Powered By

Skin Design:
Gagiers Design

Powered by Blogger

Wednesday, August 28, 2013

SPRITZ COOKIES

I was so happy when I saw one of the episode of the Food Network Chanel showing how to bake the spritz cookies. I remember when I was a little that we used to bake a big batch especially if there's a special occasion. I googled right away the recipe and I found one from Joy of Baking. I tried it for the first time and it was a success :-)

I will share you the recipe for you to try.

Ingredients:

1 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all purpose flour
1/4 teaspoon salt

Garnish:
Candied cherries, nuts, colored sprinkles or colored sugar

Procedures:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. You will need two ungreased baking sheets.

In the bowl of your electric mixer or with a hand mixer, beat the butter and sugar until fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. On low speed, gradually add the flour and salt and mix until incorporated.

TO PRESS COOKIES:
Scrape some of the dough into your cookie press that has been fitted with a decorative plate. Hold the cookie press perpendicular to the ungreased baking sheet, with the tip almost touching the sheet, and squeeze and trigger. ( if you find the dough is too soft, because the shape of the cookies is not clearly define, then chill the dough). Continue to press out the cookies, spacing about 1 inch apart. If desired, decorate the cookies with pieces of candied cherries, nuts, colored sprinkles or colored sugar.

TO PIPE COOKIES:
Have ready a pastry bag fitted with a 1/2 inch diameter open star tip. Fill the pastry bag about half full, twist the end of the bag to close and pipe 1 1/2 inch rosettes or stars by holding the pastry bag perpendicular to the ungreased baking sheet, with the tip almost touching the sheet. Squeeze the pastry bag firmly and evenly without moving it until the shape is the desired size. Stop squeezing and push the pasty bag down a little and lift the pastry bag straight up. Continue to pipe cookies, spacing about 1 inch apart. If desired, decorate the cookies with pieces of candied cherries, nuts, colored sprinkles or colored sugar.

Bake cookies for about 6-9 minutes or just until the edges of the cookies are barely tinged with brown. Remove from oven and gently transfer the cookies to the wire rack to cool completely. These cookies will keep at room temperature for about 1 week or they can be frozen for several months.
Photobucket

No comments: