Spritz Cookie Recipe
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My granddaughter is down the hill with Boompa, so I’ve got a minute to myself.
By noon, I think I had used every baking utensil in the house. And for me, that’s saying a LOT. I have more utensils, tools, pots and pans and equipment than your average Sur La Table.
I had to make another batch of brownies for my youngest daughter, and then get started on Spritz cookies that we’ll be making this afternoon with Boompa.
I have a zillion little jars of Food Coloring Paste. Some of the larger jars have leaked and I don’t know why. The small ones never do.
Now, I’ve looked at this large jar of leaking coloring paste for YEARS and have successfully ignored it. Rather than deal with the huge mess, I simply shoved it to the far back corner of my baking cupboard. Then I ordered a new batch of small jars, put them in a separate mason jar, and used only these.
The problem came when I searched for red and green, for our cookie decorating. Nope – no green to be found. I had no choice but to delve into the big, fat mess that was the larger jar full of leaking food coloring.
In order to find green, I had to wash everything off. Green-blue was everywhere. It has stained my cutting board, my fingers, the sponge, and my bright, shiny red apron. Ugh.
I rescued what I could, dried everything off, and then put each little jar in its separate sandwich bag, before putting back into its large jar.
Maybe it’s just one jar that was leaking. More likely, I didn’t screw the top on correctly. I’ll find out. The good news was, I found some green!
This is a great recipe. If you use it without the almond extract, it is good for Cut-out Butter cookies and Icebox Butter Cookies, as well as for Spritz.
I added the almond extract because when I was growing up, Spritz cookies always had almond extract.
If you are making Spritz, you’ll need a Spritz Cookie Press. Here’s a link to the one I have, on Amazon. http://amzn.to/2CI4D9H
Make sure your cookie dough is cold and that your cookie sheet is cold, too.
The original recipe comes from Martha Stewart.com.
Basic Butter Cookie Dough
3 cups all-purpose flour
1 cup confectioners’ sugar
1 cup (2 sticks) cold unsalted butter, cut in pieces
½ teaspoon salt
4 large egg yolks
1 teaspoon vanilla
1 teaspoon almond extract (my addition – optional)
Egg wash (optional) 1 large egg white, beaten with 2 teaspoons water
Decorating sugar and sprinkles, optional
Place flour, sugar, butter and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
In a small bowl, lightly beat egg yolks and vanilla (and almond extract, if you’re using this). With the motor running, add to food processor. Process just until a dough forms.
Boy, I’ve forgotten how insane kids get, the week before Christmas. This 5 year old girl-child is climbing the walls. She is high energy, anyway, but this week she’s a bit over-the-top. How I ever survived 5 kids is truly a mystery to me! Well, I wasn’t 63, for one!
Have fun making these and decorating with the kids in your life! Our little 5 year old (well, “5 1/2 and 3/4”) even used a piping bag!
Here is the recipe I used from the back of the Confectioners’ Sugar to make Buttercream Frosting.
3 3/4 cups C&H® Confectioners Sugar (1 lb. box)
1/2 cup (1 stick) butter, softened
3 to 4 tablespoons milk
1 teaspoon vanilla extract
Merry Christmas and Happy Holidays!