Monday, October 7, 2013

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(originally made 12/2011)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.

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