Spritz Cookies
Prep Time:
15 minutes
Bake Time:
350° 7-8 min.
Yield:
40 small cookies
Ingredients:
-
2 1/4 c flour
-
1/2 c butter
-
1/4 c shortening
-
3/4 c sugar
-
1 large egg
-
2 tsp vanilla
-
1/4 tsp baking powder
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Process:
-
Mix together butter and shortening.
Add sugar.
Cream together until fluffy.
-
Add egg and vanilla.
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Mix briefly.
-
Add flour and baking powder.
Mix well.
-
Shape dough into 2 cylinders.
Wrap in wax paper and regrigerate 15 min.
-
Put some of the dough into a cookie press.
Use the star attachment.
Squeeze out onto greased cookie sheet.
Squeeze into 3" sticks or "S"-shapes or press out into rounds.
-
Bake at 375° for 7-8 min.
Cookies should just start to get golden on eges, not brown.
Cookies will be flexible when hot but will become crisp when they cool.
-
Decorate half the cookie with chocolate icing, leaving the other half plain.
Chocolate Icing:
Mix together well:
- 1 c powdered sugar,
- 1 tsp cocoa powder
- 1 Tbs unsalted butter.
Brush onto half of the top of each cookie.
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Illustration: Anton's hand-written cookbook.
Christmas Cookies
Light and simple treats, these are just the right size for a bite-size taste. very satisfying without being filling.
TIPS:
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Decorate only half the cookie with the chocolate to create a very elegant black and white treat.
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Let cookies cool before placing in cookie tin.
Separate cookie layers with wax paper in cookie tin.
Place a fresh apple wedge in the tin. This will soften the cookies and give them a unique flavor that you can't get any other way.
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