The students recently made Spritz Cookies in our basic baking lab. It immediately took me back to Christmas as a child when it seemed there was always an endless supply of little metal tins full of jam-filled cookies.
I have always loved these little buttery gems. In case you were worried about it, it is acceptable to make these year-round as they are not just for the holidays.
Enjoy; stay well.
Ingredients:
½ C unsalted butter softened
¼ C granulated sugar
¼ tsp. Salt
½ tsp. vanilla extract
1 ½ T of 1 large egg
5 oz. cake flour sifted
As needed, fruit preserves
Directions:
Preheat oven to 350°F. In a stand mixer, cream the butter and sugar until light and fluffy.
Add the salt, vanilla extract, and egg, and beat well until incorporated.
Add the flour, beating until just blended. The dough should be firm but neither sticky nor stiff.
Pipe the dough onto a parchment-lined sheet pan using a piping bag fitted with a large star tip. Indent each mound with a gloved finger dipped in water. Pipe preserves into each indentation.
Bake at 350 degrees F until lightly browned around the edges. Transfer to a wire rack to cool.
Recipe adapted from “On Baking, A Textbook of Baking Fundamentals.”
March 10, 2021 at 12:00PM
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Spritz Cookies | Bon Appetit | wvnews.com - WV News
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