Tuesday, May 25, 2010
I love these cookies. Plain and simple. Piped spritz are so beautiful, in my opinion. Dainty and light, so pretty. I've tried many spritz recipes, but think I hit gold with this one.
Butter Spritz Cookies (Adapted from The International Cookie Cookbook by Nancy Baggett)
8 oz butter, softened
2/3 c. confectioners sugar
1 egg yolk
1 1/4 tsp. vanilla
2 c. flour
Beat butter until very light, add sugar and egg yolk. Continue beating until very light and fluffy (DO NOT underbeat!!! It will make dough stiff and impossible to pipe!) Add vanilla, and then flour.
Pipe dough using a pastry bag fitted with a star tip (or whatever you would like, really!)
Using baking sheets with parchment paper, bake in a 350 degree oven until cookies are slightly browned at the edges. When cooled, decorate or fill as desired.
I filled some cookies with orange marmalade before baking, sprinkled some with colored sugar, dipped some in milk chocolate, filled some with chocolate-peanut butter, and filled the rest with blackberry jam. Yummm!