Butter Spritz Cookies

• Vegetarian

• 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

Found on gretchensbakery.com

Description

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