Читать книгу Baking Favorites - Williams Sonoma - Страница 15
Оглавление2 cups (10 oz/315 g)
all-purpose flour
½ teaspoon kosher salt
2 large egg yolks, at room
temperature
2 teaspoons heavy cream
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1 cup (8 oz/250 g) unsalted butter,
at room temperature
2
/
3
cup (5 oz/155 g) sugar
MAKES ABOUTMAKES ABOUT
6 DOZEN COOKIES6 DOZEN COOKIES
Spritz Cookies
You will need a cookie press to make these crisp, buttery cookies, a favorite of German bakers at
Christmastime. The best presses include a wide selection of plates for creating different shapes,
such as a tree, daisy, shell, star, fleur-de-lis, wreath, and snowflake. Choose a press that feels
comfortable in your hands.
Preheat the oven to 375°F (190°C).
In a bowl, sift together the flour and salt. In a small bowl, whisk together the egg yolks,
cream, and vanilla and almond extracts. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter
and sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed to
low, slowly add the egg yolk mixture, and beat until combined, about 1 minute. Stop the
mixer and scrape down the sides of the bowl. Add the flour mixture and beat on low
speed until combined, about 1 minute.
Turn the dough out onto a work surface and knead once or twice to bring it together.
Following the manufacturer’s instructions, fill the barrel of a cookie press and form
cookies onto an ungreased baking sheet, spacing them about 1 inch (2.5 cm) apart.
Refrigerate for 10 minutes.
Bake until the cookies are light golden brown on the edges, 8–10 minutes. Transfer the
cookies to a wire rack and let cool. Repeat with the remaining dough.
TIP The key to using a cookie press with ease is the temperature of the dough. If the
dough becomes too warm and soft, refrigerate for 5 minutes before pressing out more
cookies. For a festive assortment, add food coloring to the dough or top the cookies with
sprinkles after baking.
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COOKIES, BARS & BROWNIES
