Spritz Cookies
20m prep 10m cook 1h ready
About sixty 2-inch cookies Some spritz cookies are soft and tender to the point of being cakelike, but these are crisp-tender. If desired, sprinkle with colored sugar before baking or dip them halfway in melted chocolate after cooling. You can also sandwich 2 spritz cookies together with any buttercream in between.
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Ingredients
- 2 ¼ cups (280g) all-purpose flour
- ½ teaspoon salt
- 2 sticks (8 oz or 225g) unsalted butter, softened
- ¾ cup (150g) sugar
- 2 large egg yolks
- 1 teaspoon vanilla or almond extract
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Step 1.
Sift together into a medium bowl: 2 ¼ cups (280g) all-purpose flour; ½ teaspoon salt
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Step 2.
Beat in a separate medium bowl, or in a stand mixer with the paddle attachment, until light and fluffy: 2 sticks (8 oz or 225g) unsalted butter, softened; ¾ cup (150g) sugar
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Step 3.
Add and beat until combined: 2 large egg yolks; 1 teaspoon vanilla or almond extract
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Step 4.
Stir the flour mixture into the butter-sugar mixture until the dough is smooth. Chill the dough for 1 hour.
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Step 5.
Preheat the oven to 350°F. Line a baking sheet or cookie sheet with parchment paper.
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Step 6.
Put the dough through a cookie press onto the prepared sheet, leaving 1 inch between the cookies. The dough should be pliable enough to be put through the press fairly easily, but if it becomes too soft, rechill it slightly. Bake until lightly browned, about 10 minutes, rotating the sheet halfway through. Let cool on the sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.
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