Butter Spritz Cookies
Last updated 6/12/2012 1:11:32 AM. Recipe ID 39051. Report a problem with this recipe.
Title: Butter spritz cookies
Yield: 50 Servings
1 c (2 sticks) unsalted butter;
2/3 c Powdered sugar
1 lg Egg yolk
1 1/4 ts Vanilla extract
1/2 ts Almond extract
1/2 c Finely ground blanched
2 c All-purpose or unbleached
Candied cherry halves
Preheat the oven to 375 F.
Grease several baking sheets and set aside. Place butter in a large
mixing bowl and beat with an electric mixer on medium speed until
very light. Add the sugar and egg yolk and beat until very fluffy and
smooth. Beat in vanilla and almond extracts and almonds. Gradually
beat in flour until thoroughly incorporated but not overmixed. Fit a
pastry bag with a 3/8-inch diameter star tip. Stand the bag, tip
down, in a tall glass and turn down a deep cuff at the top. Spoon the
dough into it until the bag is no more than two-thirds full. Unfold
the cuff and tightly twist the bag closed at the top. Pipe 1 1/4-inch
diameter rosettes onto a baking sheet, spacing about 1 1/2 inches
apart. Press a cherry half, cut side down, into the center of each
cookie, if desired.
Place in the center of the oven and bake the cookies for 7 to 10
minutes, or until slightly browned at the edges. Remove baking sheets
from the oven and let cookies stand for 2 to 3 minutes. Then transfer
them to wire racks and let stand until cooled completely. Store in an
airtight container for up to a week. Freeze for longer storage.
Makes 50 to 60 1 3/4-inch rosette cookies.
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