Holiday Spritz Cookies

• Vegetarian

• Produce

  • 1 Lemon, Zest of

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 50 g Cornstarch
  • 550 g Pastry flour
  • 160 g Powdered sugar
  • 1/4 Tteaspoon kosher salt
  • 1 tsp Vanilla extract

• Dairy

  • 440 g Butter

Found on americanheritagecooking.com

Description

Ingredients

• 440g (1 ¾ cups +3 Tablespoons) butter, room temperature
• 160g Powdered Sugar
• ¼ tteaspoon kosher salt
• Zest of 1 lemon
• 2 eggs
• 1 teaspoon vanilla extract
• 550g (4 ½ cups +3 Tablespoons) pastry flour (or low protein all-purpose like White Lilly)
• 50g cornstarch

Directions

• Preheat oven to 350°F.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt and lemon zest until light and fluffy.
• In a small bowl, whisk together the eggs and vanilla. Slowly add to the butter mixture with the mixer on medium-high, scraping down the sides of the bowl after each addition.
• Whisk the flour and cornstarch together in a bowl. Add to the butter mixture and stir on low just to combine. Add your food coloring at this point if you desire. Be careful not to over mix the batter.
• Transfer batter to a pastry bag fitted with the desired tip. I used an Ateco #802 star tip for the green, an Ateco #801 round tip for the white and an Ateco #800 round tip for the red.
• Pipe desired shapes onto a parchment lined baking sheet. Chill 10 minutes.
• Bake in preheated oven 5-7 minutes or until the edges and bottoms just begin to brown.
• Store airtight at room temperature up to 3 weeks or frozen up to 2 months.