My 10 year old granddaughter Skye has become quite interested in baking. She turns out beautiful, delicious cakes. But she turned her talents to baking cookies last week as we readied for a visit from her aunt and cousins. When she heard we would be having a tea party for Maddie’s 7th birthday while she was here, Skye wanted to make cookies that would be pretty as well as tasty, but Maddie does not like frosting (that is why we chose birthday cookies instead of birthday cake). So we decided to bring out the kitchen tool which helps us make these shaped cookies: a cookie press. A cookie press lets you change disks to produce many different shapes.Cookie presses work by pushing a small amount of dough through perforated plates directly onto the baking sheet, somewhat like a caulking gun. A ratchet-like press system means that the same amount of dough is used each time and the cookies are uniformly shaped. These can be made plain, sprinkled with decorations or sugars, frosted or dipped in melted chocolate! We added food coloring to make ours pink and purple and sprinkled with some coarse sugar for sparkle.
Finally, the dough was colored and loaded into the cookie press and cookies were pressed out onto ungreased baking sheets.
Spritz Cookies Recipe
- Prep time: 25 minutes
- Cook time: 10 minutes
Important! Let butter come to room temperature before making this recipe.
2 cups all-purpose or cake flour
pinch of salt
1/2 cup sugar
1 teaspoon vanilla extract (almond extract can be used if preferred)
1/2 pound unsalted butter, at room temperature and cut into small pieces
optional for decorating
Preheat oven to 350°F. Whisk together the flour, sugar and salt in a large bowl, then sprinkle over the vanilla extract. Crack egg into the center of flour mixture.then dot with the pieces of butter.
Mix everything together with your clean hands until it begins to come together. Do not to knead it too much, as you will then make tough cookies. You just want everything to come together so you can handle the dough.
Put on the disc of your choice, then load the press with the dough. Ratchet out the dough onto an ungreased cookie sheet. This takes practice, so be prepared to mess a bunch up at first. Just return the not-so-good ones back to the dough ball and use it again.
Bake the cookies for 10-12 minutes. These cookies will not brown. Remove from oven and sprinkle or garnish as you like. Let the cookies cool on the sheet for 5 minutes, then carefully move them to a rack. Let cool before storing. They freeze well.
Yield: Makes about 35 cookies