Vanilla and Chocolate Spritz Cookies
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
3
- For Vanilla Spritz Cookie
- 2 ½ cups all-purpose flour
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¼ cups powdered sugar
- 2 egg yolks
- ½ tsp Almond extract
- 1 tsp pure vanilla extract
- For Chocolate Spritz Cookies
- 2 cups all-purpose flour
- ½ tsp salt
- ⅔ cup cocoa powder
- 1 cup unsalted butter (softened)
- 1 ¼ cups powdered sugar
- 2 egg yolks
- ½ tsp Almond extract
- 1 tsp pure vanilla extract
How healthy are the main ingredients?
salt
Product recommendation
Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 2 months.
Preparation steps
1.
For Vanilla Spritz Cookies:
2.
Preheat oven to 375º F. Sift flour and salt together. Set aside.
3.
In a bowl, cream butter and sugar together. Stir in egg yolks and extracts. Slowly add the dry sifted ingredients, and beat well to incorporate.
4.
Shape dough into small logs and place in cookie press. Select desired shapes and press cookies onto ungreased cookie sheets about 1 1/2-inches apart. Bake for about 10 minutes. Remove cookies from sheets and cool on wire racks. Serve.
5.
For Chocolate Spritz Cookies:
6.
Preheat oven to 375º F. Sift flour, salt and cocoa together. Set aside.
7.
In a bowl, cream butter and sugar together. Stir in egg yolks and extracts. Slowly add the dry sifted ingredients, and beat well to incorporate.
8.
Shape dough into small logs and place in cookie press. Select desired shapes and press cookies onto ungreased cookie sheets about 1 1/2-inches apart. Bake for about 10 minutes. Remove cookies from sheets and cool on wire racks. Serve.
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