This is an easy cookie for the lazy day because all you have to do is mixing and pressing your cookie press, plus this cookie is delicious. This recipe is from ................This cookie make me feel like a child (ok, that was a long time ago), when I usually got a big box of sugar cookies which look different but taste the same. But this one taste great, buttery, sweet, a bit salty and a lovely vanilla fragrance. You can make different shape of cookie with this dough, but beware of different baking time too. So, I can make a big box of sugar cookies which better than childhood time.
Spritz cookies
MAKES 4 DOZEN 2-INCH COOKIES
2 ¼ cups (270g) | all-purpose flour, spooned in and leveled |
⅛ teaspoon | Salt (if you like the cookie to be salty, you can increase to ¼ tsp) |
1 cup (2 sticks / 225 g) | unsalted butter, slightly firm |
2/3 cup (150g) | sugar |
3 | large egg yolks |
1½ teaspoons | pure vanilla extract |
½ teaspoon | almond extract |
1. Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350°C.
2. Strain together the flour and salt. Set aside.
3. In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until creamy and lightened in color, about 2 minutes. Add the sugar in a steady stream, and continue mixing until well blended, about 2 minutes. Blend in the egg yolks and the extracts, scraping down the side of the bowl as needed.
4. Reduce the mixer speed to low and add the dry ingredients in three additions, mixing only to combine after each addition.
5. Place the forming plate of your choice into the cookie press. Following the manufacturer’s instructions, fill the press with the dough and press the cookies onto the cookie sheets, spacing them about 1½ inch apart. Bake the cookies for 12 to 14 minutes, or until the bottoms are very lightly browned. To ensure even browning, toward the end of baking time rotate the sheets top to bottom and front to back. Let rest for 2 or 3 minutes before loosening with a thin metal spatula. Cool on wire racks.
STORAGE: Store in an airtight container, layered between strips of wax paper, for up to 3 weeks. These cookies may be frozen.
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