Post by Loupy on Nov 24, 2018 23:12:02 GMT -7
Italian Butter Spritz Cookies
From: Gretchen @ www.gretchensbakery.com/italian-butter-spritz-cookies/#comment-426899
Are you ready to “wow” everyone you know with authentic professional bakery style Italian Butter Spritz Cookies?
They will think you have quit your job and opened up a bakery when you present these amazing butter spritz cookies at the cookie exchange this season!
Now of course this recipe is not just for Christmas, since when I owned my bakery these were the most sought after cookies all through the year!
Be sure all ingredients are at room temperature before mixing.
This is a very stiff dough, which is why I recommend a very durable pastry bag.
To make this dough chocolate you can add ¼ cup cocoa powder in place of ¼ cup flour.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Makes: 2 dozen sandwich cookies
Ingredients
Confectioners Sugar 1¼ cup (150g)
Solid Vegetable Shortening ½ cup + 2 tablespoons (140g)
Unsalted Butter 10 Tablespoons (140g)
Egg large 1 (50g)
Vanilla Extract 1 teaspoon (5ml)
Pure Lemon Extract 1 teaspoon (5ml)
Salt ½ teaspoon (3g)
All Purpose Flour 2½ cups (325g)
Instructions
Combine the softened butter and shortening in a mixing bowl and cream smooth.
Add the sifted confectioners sugar and mix well to fluffy on high speed about 1 minute.
Add the egg and the extracts and mix on high speed until fluffy about 1 minute.
Add the sifted flour and salt all at once and mix smooth.
Transfer dough to a cookie press or a heavy duty pastry bag fitted with a #866 Ateco tip and pipe shapes onto a parchment lined sheet pan.
Bake in preheated 350°F oven for approximately 13-15 minutes or until golden brown.
Cool completely and fill with jams, chocolates, ganaches, buttercream or your choice of fillings and adorn with nuts, sprinkles of your choice.
From: Gretchen @ www.gretchensbakery.com/italian-butter-spritz-cookies/#comment-426899
Are you ready to “wow” everyone you know with authentic professional bakery style Italian Butter Spritz Cookies?
They will think you have quit your job and opened up a bakery when you present these amazing butter spritz cookies at the cookie exchange this season!
Now of course this recipe is not just for Christmas, since when I owned my bakery these were the most sought after cookies all through the year!
Be sure all ingredients are at room temperature before mixing.
This is a very stiff dough, which is why I recommend a very durable pastry bag.
To make this dough chocolate you can add ¼ cup cocoa powder in place of ¼ cup flour.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Makes: 2 dozen sandwich cookies
Ingredients
Confectioners Sugar 1¼ cup (150g)
Solid Vegetable Shortening ½ cup + 2 tablespoons (140g)
Unsalted Butter 10 Tablespoons (140g)
Egg large 1 (50g)
Vanilla Extract 1 teaspoon (5ml)
Pure Lemon Extract 1 teaspoon (5ml)
Salt ½ teaspoon (3g)
All Purpose Flour 2½ cups (325g)
Instructions
Combine the softened butter and shortening in a mixing bowl and cream smooth.
Add the sifted confectioners sugar and mix well to fluffy on high speed about 1 minute.
Add the egg and the extracts and mix on high speed until fluffy about 1 minute.
Add the sifted flour and salt all at once and mix smooth.
Transfer dough to a cookie press or a heavy duty pastry bag fitted with a #866 Ateco tip and pipe shapes onto a parchment lined sheet pan.
Bake in preheated 350°F oven for approximately 13-15 minutes or until golden brown.
Cool completely and fill with jams, chocolates, ganaches, buttercream or your choice of fillings and adorn with nuts, sprinkles of your choice.
