Spritz Cookies (Cookie Press)

                                                          SPRITZ COOKIES

                                                                             

This cookie is one of my hubby's favorites, and since he could actually enjoy them this year, I made them as a special treat. I have always found them extremely fussy and guess what? I discovered that the difference is in the dough! Sheesh! Who would have guessed it! So here is a great "found" recipe with perhaps a tweak or two to make them even better.

Note: The recipe makes a LOT of dough - it pretty much filled the bowl of my stand mixer (my new toy). So, you can either go on "Cookie Palooza" and git going, using different sprinkles, cherries, tiny gumdrops or chocolate chips and so on for the center. The main thing is not to fret! Even if the cookies aren't perfect, they are the closest I have found to what I would deem a very light shortbread (my favorite) and a good, solid spritz dough. Enjoy, and if you prefer, you can freeze some of the dough for up to 3 months, wrapped in plastic wrap and place in a zipped plastic bag. The entire batch will take at least 3 cookie sheets, depending upon how large you "spritz your cookies." I do love my vintage cookie maker!

PUTTING ON THE SPRITZ

Ingredients:

• 1 c unsalted butter, softened to room temperature
• 3/4 c granulated sugar
• 1 large egg, room temperature
• 1 tsp pure vanilla extra (I used this for the first time and it makes a difference)
• 1 tsp almond extract (we don't care for almonds, so I doubled the vanilla)
• 1/2 to 1 tsp cinnamon
• 2 1/3 c all-purpose flour, spooned and leveled
• 1/2 tsp salt

The fun stuff: gel food coloring, sprinkles, chocolate chips, melted chocolates, halved maraschino cherries, etc. Let your imagination fly! If you want to use gel food coloring you only need a bit to color cookies before baking, since you want to keep them pastel. 

Instructions:

1. Preheat oven to 350 degrees (177 C)
2. Line 2 or 3 large baking sheets with silicone baking mats or use nonstick bakeware with no liner. (HINT: I have discovered that pressed cookies do not adhere to parchment paper BUT you can use aluminum foil with the dull side up as long as you watch that the bottoms don't brown too much. Do not use nonstick foil! This may mean slightly reducing baking time. If you can chill the prepared baking sheets, that works even better.)
3. Making the dough: In the large bowl that comes with your stand mixer (or your own bowl using a handheld mixer) fitted with a paddle attachment, beat the butter and granulated sugar together on MEDIUM-HIGH for approximately 2 minutes. Add the egg, vanilla and almond extract (if desired). Beat on HIGH for about 1 minute. Scrape sides and the bowl bottom, beating again for an additional minute to combine. On LOW, beat in flour, cinnamon and salt. Turn to HIGH and beat until completely combined. It will start forming a ball. You can add gel food coloring at this point if you like.
4. Pressing the dough: Fit the cookie press with your first decorative plate. It's fun to use variety, especially if you have children helping you. Hold the cookie press perpendicular to your pan (one edge touching and the press at an angle to help the dough stick), press out the cookies approximately 2 inches apart. Don't make too huge or press too hard or they may become distorted and won't be as pretty. If using sprinkles, brush the formed cookies lightly with water to help them stick before sprinkling and placing in the oven. If you find the dough is getting too soft, simply refrigerate between pressing, while the first cookie sheet is in the oven. 
5. Baking: Bake for approximately 7-9 minutes. You want the bottoms just golden, not dark. Using foil as a liner on pans may take just 5 minutes per pan, depending upon your oven. I have a gas range that runs hotter, so I have to be really careful. Allow about 5 minutes before removing from pans to cool completely. I just put them on my counter on a clean tea towel, but some prefer using a rack. This is the time to drizzle on melted chocolate if you like.

Hints: 

• Dough may be made beforehand and chilled in the fridge until you are ready to make your cookies. If you freeze the dough, take it out and let it thaw to room temperature before using the press. 
• If you don't have a cookie press, you can use a pastry bag with a star tip or other decorative cookie tip.  But since my vintage press is my choice, it comes out every Christmas. We found it years ago at the thrift store.