Butter Spritz Cookies

Butter Spritz Cookies

  • Prepare: 20M
  • Cook: 12M
  • Total: 32M
Butter Spritz Cookies

Butter Spritz Cookies

Diets

  • Vegetarian

Ingredients

  • Refrigerated

    • 50 g Egg 1, Large
  • Baking & Spices

    • 2 1/2 cups All-purpose flour
    • 1 cup Granulated sugar
    • 1/4 tsp Salt
    • 1 tsp Vanilla extract
  • Dairy

    • 1 cup Butter, unsalted
    • 2 tbsp Whole milk
  • Time
  • Prepare: 20M
  • Cook: 12M
  • Total: 32M

Found on

Description

Be sure all ingredients are at room temperature before mixing This is a very stiff dough, which is why I recommend a very durable pastry bag Preheat oven to 350°F

To make this dough chocolate you can add ¼ cup cocoa powder in place of ¼ cup flour

Ingredients

  • Unsalted Butter 1 cup (226g)
  • Granulated Sugar 1 cup (200g)
  • Large Egg 1 (50g)
  • Whole Milk 2 Tablespoons (44ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour 2½ cups (320g)
  • Salt ¼ teaspoon
  • Unsalted Butter ¾ cup + 2 tablespoons (200g)
  • Solid Vegetable Shortening ¾ cup + 2 tablespoons (200g)
  • Confectioners Sugar 1 cup + 2 Tablespoons (135g)
  • Egg Whites 4 Large (120g)
  • Soft Almond Paste 3oz (1/3cup) (85g)
  • Salt ½ teaspoon
  • Almond Extract 1 teaspoon
  • Vanilla Extract 2 teaspoons
  • Bread Flour 3¼ cups (390g)
  • Confectioners Sugar 1¼ cup (150g)
  • Solid Vegetable Shortening ½ cup + 2 tablespoons (140g)
  • Unsalted Butter 10 Tablespoons (140g)
  • Egg large 1 (50g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Pure Lemon Extract 1 teaspoon (5ml)
  • Salt ½ teaspoon (3g)
  • All Purpose Flour 2½ cups (325g)

Directions

  • Cream the butter and sugar on high speed until light and fluffy about 3 minutes.
  • Add the salt
  • Combine the egg and vanilla extract together and add to the creaming butter mixture.
  • Stop the mixer and scrape the sides of the bowl to incorporate well.
  • Add the milk and mix until combined, scrape the sides again.
  • Add the sifted flour all at once and mix on low speed just until combined.
  • With your Heavy Duty Arrow Thermo Pastry Bag fitted with the #826 tip (or with a cookie press) pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart.
  • If you feel that your dough is too stiff to pipe, you may add a few tablespoons more milk to the recipe.
  • To avoid spreading of the dough, you may place the sheet tray of piped cookie dough in the freezer while you preheat the oven to 350° F.
  • Bake for about 12 - 17 minutes or until the cookies are lightly browned on the edges.
  • Cool completely and fill with jams, chocolates, ganaches, buttercream or your choice of fillings and adorn with nuts, sprinkles of your choice
  • Cream the almond paste until soft and smooth.
  • You can add a bit of the egg white if your almond paste seems to be on the dry side
  • Remove from the mixer and reserve
  • Next cream the shortening, butter and confectioners sugar on high speed until light and fluffy about 3 minutes.
  • Add the salt and the softened almond paste
  • Add the egg whites and extracts together then add to the creaming butter/almond paste mixture slowly while mixing on low to medium speed.
  • Stop the mixer and scrape the sides of the bowl to incorporate well.
  • Now crank up the mixer to high speed and whip the butter mixture with the egg whites for about 1 minute on high
  • Add the sifted flour all at once and mix on low speed just until combined.
  • With your Heavy Duty Arrow Thermo Pastry Bag fitted with the #866 tip (or with a cookie press) pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart.
  • Bake in preheated 350°F oven for about 15 - 17 minutes or until the cookies are lightly browned on the edges.
  • Cool completely and fill with jams, chocolates, ganaches, buttercream or your choice of fillings and adorn with nuts, sprinkles of your choice
  • Combine the softened butter and shortening in a mixing bowl and cream smooth
  • Add the sifted confectioners sugar and mix well to fluffy on high speed about 1 minute.
  • Add the egg and the extracts and mix on high speed until fluffy about 1 minute
  • Add the sifted flour and salt all at once and mix smooth
  • Transfer dough to a cookie press or a heavy duty pastry bag fitted with a #866 Ateco tip and pipe shapes onto a parchment lined sheet pan
  • Bake in preheated 350°F oven for approximately 13-15 minutes or until golden brown
  • Cool completely and fill with jams, chocolates, ganaches, buttercream or your choice of fillings and adorn with nuts, sprinkles of your choice
  • Serves: 2dz Sandwich Cookies
  • Prepare: 10 mins
  • Cook Time: 15 mins
  • TotalTime:
gretchensbakery.com

gretchensbakery.com

3242 211
Title:

Descrition:

Butter Spritz Cookies

  • Refrigerated

    • 50 g Egg 1, Large
  • Baking & Spices

    • 2 1/2 cups All-purpose flour
    • 1 cup Granulated sugar
    • 1/4 tsp Salt
    • 1 tsp Vanilla extract
  • Dairy

    • 1 cup Butter, unsalted
    • 2 tbsp Whole milk

The first person this recipe

gretchensbakery.com

gretchensbakery.com

3242 211

Found on gretchensbakery.com