Red Velvet Spritz Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tbsp Baking cocoa
  • 2 tsp Paste food coloring
  • 1/2 tsp Peppermint extract
  • 1 Sprinkles
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter
  • 3 oz Cream cheese

• Liquids

  • 1 tbsp Water

Found on tasteofhome.com

Description

Ingredients

• 1 cup butter, softened
• 3 ounces cream cheese, softened
• 1 cup sugar
• 1 large egg, separated
• 1 teaspoon vanilla extract
• 2 teaspoons paste food coloring, optional
• 1/2 teaspoon peppermint extract, optional
• 2-1/2 cups all-purpose flour
• 1 tablespoon baking cocoa
• 1 tablespoon water
• Sprinkles

Directions

• Directions Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, vanilla and, if desired, food coloring and extract. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. In a small bowl, mix egg white and water; brush over cookies. Decorate as desired with sprinkles. Bake 10-12 minutes or until set. Cool on pans 2 minutes. Remove from pans to wire racks to cool. Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to press. Prepare and bake cookies as directed. Yield: about 8 dozen. Originally published as Red Velvet Spritz Cookies in Cookies & Candies Bookazine 2015, p46 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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