Tender and Buttery spritz cookies are a Christmas tradition in many homes. Give them or provide them. Made with easy ingredients that are inexpensive, as they are to eat, these cookies are as fun to make. You can make distinct shapes of spritz cookies with a cookie cutter press by pressing through the dough and then altering the plate. If you do not have a cookie press, use a pastry bag fitted with a large starshaped tube (#4). Go over laser light christmas decoration in order to learn further details about christmas decorations to be down by.
Cookie press or pastry bag fitted with a large starshaped tube (#4)
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
Pinch of salt
3 cups allpurpose flour
Line a cookie sheet with parchment paper.
With a mixer, beat the butter until fluffy in a large bowl. Add the sugar and mix until smooth. In another bowl whisk the egg and add to the butter mixture. Stir to blend. Combine the salt and add mixing well after each addition. Chill the dough for half an hour.
Preheat the oven to 350 degrees F. Transfer the dough into the cookie press and press snacks out on the cookie sheet, leaving 1 inch between them. Bake until golden, for 10 minutes. Remove from the oven and transfer the cookies to cooling racks from the paper. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.
You may create some variations of Spritz Cookies by incorporating flavorings that are different into the cookie dough like citrus, chocolate, and spices. For Anise Spritz, add 1 tablespoon anise seed into the flour mixture. For Chocolate Spritz, add 3 oz cooled and melted semisweet chocolate. To the butter mix, add 1 tbsp finely minced orange zest for Orange Spritz.