I wanted to make Spritz cookies but the dough was too soft and didn’t hold the shape of the press. They tasted yummy, just like Grandma’s favorite Danish butter cookies (remember that blue tin?).
I used a recipe from America’s Test Kitchen. Next time I’ll chill the dough a bit or maybe cut the heavy cream.
Makes about 6 dozen 1 1/2-inch cookies.
|1||large egg yolk|
|1||tablespoon heavy cream|
|1||teaspoon vanilla extract|
|1||cup unsalted butter (2 sticks), softened (about 70 degrees)|
|2/3||cup sugar (about 4-3/4 ounces)|
|1/4||teaspoon table salt|
|2||cups unbleached all-purpose flour (10 ounces)|
- Adjust oven rack to middle position; heat oven to 375 degrees. In small bowl, beat yolk, cream, and vanilla with fork until combined; set aside.
- In standing mixer, cream butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, gradually beat in flour until combined. Scrape down bowl and give final stir with rubber spatula to ensure that no flour pockets remain.
- If using cookie press to form cookies, follow manufacturer’s instructions to fill press; if using pastry bag, follow illustrations 1 through 3 below to fill bag. Press or pipe cookies onto ungreased baking sheets, spacing them about 1-1/2 inches apart. Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack and cool to room temperature.
Tips from ATK: We had the best results baking these cookies one sheet at a time. When reusing a cookie sheet, make sure that it has completely cooled before forming more cookies on it. Unbaked dough can be refrigerated in an airtight container for up to 4 days; to use, let it stand at room temperature until softened, about 45 minutes. Baked cookies will keep for more than a week if stored in an airtight container or zipper-lock bag. For longer storage, freeze unbaked cookies right on the baking sheet and transfer to zipper-lock bags for storage. When ready to bake, place them back on the baking sheet and follow the recipe, adding 2 to 4 minutes extra baking time.