Christmas would not be Christmas without Christmas cookies. Creativity runs rampant at this time of year. From decoration to gift wrap to tree trimming to baking, people use the holiday as a welcome excuse to express themselves.
And what better way to express your creativity than by decorating cookies. The perfect marriage of pretty and yummy, they are always a hit.
For as long as I can remember, every year my mother and I would spend a whole day in December listening to Christmas music on the radio and baking Christmas cookies. Sounds normal enough. I’m sure you’re thinking, “doesn’t everybody.”
However, a. we are Jewish and b. my mother never baked. (The baking gene skipped a generation.) So recently I found myself saying, “Wait a minute. What the…?”
When I asked my mother she said, “Well, you know, your father wanted to bring in something to work and the cookie press was easy.”
Aha. Easy.
Easy seems to be the number one reason the cookie press is so popular. You can press out a mountain of pretty little cookies rather quickly. In just minutes you have a beautiful homemade gift for the mailman, the dentist, your coworkers, your neighbor, your son’s teacher, the plumber, the dog groomer…you get the idea.
Spritz Cookies
Yields 5 to 6 dozen cookies
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Ingredients
Adapted from Joy of Baking's Spritz Cookies Tested Recipe
16 tablespoons (2 sticks) unsalted butter, room temperature
1/2 cup confectioner's sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/2 cups flour mix A or B
1/4 teaspoon salt
Instructions
- Position the rack in the center of oven and preheat the oven to 350 degrees.
- In a large bowl, beat the butter and sugar until fluffy with electric mixer on medium speed (2-3 minutes).
- Add the egg and vanilla extract and beat until combined.
- On low speed, gradually add the flour and salt and mix until combined.
- Add food coloring, if desired. Tip: Use food coloring that is a paste or a powder that will not change the consistency of the dough. These products are available at craft or baking stores or Williams Sonoma. The liquid kind found in the supermarket thins the dough and makes using the cookie press difficult.
- Press the cookies onto either an ungreased baking sheet or a baking sheet lined with parchment paper.
- Tips: 1. Use cold sheets; 2. Make sure the cookie press is perpendicular to the baking sheet and not at an angle; 3. Space cookies about 1 inch apart; 4. If the shape of the cookies is not clearly defined, the dough is too soft. Put the dough in the refrigerator for a few minutes; 5. Add sprinkles, candies, cherries or nuts before baking.
- Bake cookies for 6 - 9 minutes until the edges of the cookies are barely tinged with brown. Remove from oven and cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely. Tip: If you are going to dip the cookies in chocolate, wait until they are cool.
7.8.1.230https://onlytastematters.com/spritz-cookies/
Copyright 2016 Only Taste Matters
Yields 5 to 6 dozen cookies
Save RecipeIngredients
Adapted from Joy of Baking's Spritz Cookies Tested Recipe
16 tablespoons (2 sticks) unsalted butter, room temperature
1/2 cup confectioner's sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/2 cups flour mix A or B
1/4 teaspoon salt
Instructions
- Position the rack in the center of oven and preheat the oven to 350 degrees.
- In a large bowl, beat the butter and sugar until fluffy with electric mixer on medium speed (2-3 minutes).
- Add the egg and vanilla extract and beat until combined.
- On low speed, gradually add the flour and salt and mix until combined.
- Add food coloring, if desired. Tip: Use food coloring that is a paste or a powder that will not change the consistency of the dough. These products are available at craft or baking stores or Williams Sonoma. The liquid kind found in the supermarket thins the dough and makes using the cookie press difficult.
- Press the cookies onto either an ungreased baking sheet or a baking sheet lined with parchment paper.
- Tips: 1. Use cold sheets; 2. Make sure the cookie press is perpendicular to the baking sheet and not at an angle; 3. Space cookies about 1 inch apart; 4. If the shape of the cookies is not clearly defined, the dough is too soft. Put the dough in the refrigerator for a few minutes; 5. Add sprinkles, candies, cherries or nuts before baking.
- Bake cookies for 6 - 9 minutes until the edges of the cookies are barely tinged with brown. Remove from oven and cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely. Tip: If you are going to dip the cookies in chocolate, wait until they are cool.
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