Classic Spritz
(originally made 12/2011)
Made these with Jake today. This is the first time I've used my PC press, so wanted to start with their recipe.
Classic Spritz Cookies
3 sticks butter or margarine -- softened (used butter)
1 cup sugar
1 egg
1 teaspoon vanilla
3 1/2 cups all-purpose flour (14 ounces)
Colored sugar or sprinkles (optional)
Preheat oven to 375°F. In Classic Batter Bowl, beat butter on medium speed of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.
Fill Cookie Press, fitted with disk of your choice, with dough using Medium Scoop. Press dough onto flat Baking Stone 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired.
Bake 10-12 minutes or until firm but not brown. Cool 2 minutes on flat Baking Stone; remove to Stackable Cooling Rack. Repeat with remaining dough.
Yield: 6-7 dozen cookies
Nutrients per serving: (2 cookies) Calories 120, Total Fat 7 g, Sodium 70 mg, Fiber 0 g
Cook’s Tips: For best results, weigh flour using Kitchen Scale.
Variation: Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase sugar to 1 1/4 cups. Add 1/3 cup unsweetened cocoa powder to flour; blend well. Proceed as recipe directs.
Made these with Jake today. This is the first time I've used my PC press, so wanted to start with their recipe.
Classic Spritz Cookies
3 sticks butter or margarine -- softened (used butter)
1 cup sugar
1 egg
1 teaspoon vanilla
3 1/2 cups all-purpose flour (14 ounces)
Colored sugar or sprinkles (optional)
Preheat oven to 375°F. In Classic Batter Bowl, beat butter on medium speed of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.
Fill Cookie Press, fitted with disk of your choice, with dough using Medium Scoop. Press dough onto flat Baking Stone 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired.
Bake 10-12 minutes or until firm but not brown. Cool 2 minutes on flat Baking Stone; remove to Stackable Cooling Rack. Repeat with remaining dough.
Yield: 6-7 dozen cookies
Nutrients per serving: (2 cookies) Calories 120, Total Fat 7 g, Sodium 70 mg, Fiber 0 g
Cook’s Tips: For best results, weigh flour using Kitchen Scale.
Variation: Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase sugar to 1 1/4 cups. Add 1/3 cup unsweetened cocoa powder to flour; blend well. Proceed as recipe directs.
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