Spritz Cookies

Updated at: Wed, 16 Aug 2023 23:54:55 GMT

Step 1

Preheat oven to 400

Step 2

Refrigerate UNGREASED cookie sheets until ready to use. Pressing the dough onto cool, ungreased baking sheets makes it possible for each application to stick on contact. you will need to clean off the cookie sheets between batches.

Step 3

In a large bowl, mix butter, sugar, egg yolks and flavoring with your electric mixter.

Step 4

Gradually add flour to the mixture, mixing well after each addition. The secret lies in the dough, which should be neither too soft nor too firm. If it is too soft, the cookies will have no definition, and if the dough is too firm, the cookies will bake too dry. to test the dough's consistency before each batch, press a small amount of dough through the cookie press cylinder. If the dough is too soft that it doesn't go through cleanly, chill the dough for about 15 minutes. If the dough is too dry, your spritz will fail. To avoid dry cookie dough, be sure to measure your butter exactly and blend your ingredients together by hand rather than in the mixer. Dry cookie dough won't flow through the cookie press and if you happen to get some shapes on the cookie sheet, dry cookie dough bakes into dry and crumbly cookies. Remember, don't over mix, overhandle, or over bake. If the dough is too dry, use 1 or 2 tsp of whole milk and mix it into the dough with your the dough becomes too soft during use, refrigerate dough for about 5 minutes or until firm enough to hold its shape (the dough will crumble if it is too cold, and it won't stick to the cookie sheet)

Step 5

Bake for 10-12 minutes in your preheated oven, rotating the baking sheet halfway through, until light brown.

Step 6

Remove from oven and cool on the baking sheet until just warm, approximately 10-15 minutes.

Step 7

Transfer cookies to cooling racks and cool to room temperature.

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