Am I the only one who thinks that spritz cookie dough is amongst the most difficult cookie dough to work with? I've tried numerous times in the past to make pressed cookies using various dough recipes but my end results either looked like hockey pucks or tasted like them. What? You've never taken a hockey puck to the mouth?
Anyway, my son Kellen gave me this cookie press kit as a gift awhile back and I made up my mind to try to make pressed cookies one last time, just to prove that I would always be a failure in this arena.
Guess what? I'm not a failure! I made some (dare I say) perfect cookies this year! A couple of key things I discovered. All ingredients should be at room temperature before making the dough. Make sure you use cookie sheets that ARE NOT non-stick and I also think that insulated cookies sheets work best because they allow the top of the cookies to set before the bottoms get too brown.
Perfect Spritz Cookies
2 sticks (one cup) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar
1 egg (room temperature)
2 tsp vanilla
1/4 tsp almond extract
1/2 tsp salt
2 1/2 cups sifted all-purpose flour (sift first, then measure)
Preheat oven to 375 degrees.
In mixing bowl cream together the butter and sugars on high speed until light and fluffy, scraping down bowl and beaters occasionally. Add the egg, vanilla, almond extract and salt and continue beating until thoroughly mixed. Reduce the mixer speed to low and add the flour. Mix just until flour is completely incorporated, scraping down the bowl and beaters occasionally.
Fill a cookie press with the dough according to the manufacturer's directions and fit with desired cookie disc. Press the dough onto ungreased baking sheets about one inch apart.
Bake for 12-14 minutes. Transfer baking sheets to cooling rack and let cookies cool for several minutes before removing from the baking sheet to cooking rack to cool completely.
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