What’s Christmas without your classic Spritz cookie? My Wilton Cookie Press arrived a little later than planned so I didn’t get to start churning these beauties out until just a few days ago.
The press itself is not stellar, but it gets the job done. Definitely spring for a a fancier press if you plan to become a Spritz factory. A batch of Spritz cookie dough makes at least 3 or 4 dozen cookies and so as I pressed and pressed and pressed ad infinitum, I thought I’d steal Pierre Hermé’s idea of naming some of his macaron flavours “infiniment” (French for infinitely) for this post.
Here’s a simple recipe for Spritzing that will leave you and yours definitely coming back for more. My favourite spice, cardamon, rears her head again! Bon Appetit et Joyeux Noël!
Classic Spritz Cookies
1 cup unsalted butter, softened
3/4 cup +1 tbs granulated sugar
1 large egg
2 1/2 tsps vanilla extract
1/4 tsp almond extract
1/2 tsp cardamom
1/2 tsp salt
2 1/2 cups all purpose flour
Preheat oven to 375 degrees F
In a large bowl beat butter and sugar together with an electric mixer on medium speed until light and fluffy
Add egg, vanilla and almond extracts, cardamom and salt and continue to mix with mixer
Spoon the flour into the butter mixture and mix with a wooden spoon or your hands.
Roll the dough into a log, insert into cookie press and press away onto a baking sheet forming your favourite shapes, according to the isntructions of your cookie press
Bake for 10- 12 minutes and cool on rack.