This weekend we baked 8 dozen Spritz cookies and 12 dozen sugar cookies (Auntie Cookie Recipe found here). When baking large batches (or prepping for state fair entries) I like to prep my kitchen first. This means cleaning and organizing everything first. Then setting out the items that will be used in each recipe (basics like flour, sugar, salt, baking powder, eggs, etc). When I do this I use the same measuring device for each item or same bowl for mixing dry ingredients, etc. It really has helped me cut down on the use of bowls, measuring spoons and cups and keeps the process organized and efficient.
Here's the first batch of little spritz trees ready for the oven. For some reason my cookie press only wanted to pump out trees. The poinsetta plate gave me fits.
The recipe I used was the Fiori di sicilia Spritz Cookie recipe out of the 2011 Holiday Preview King Arthur Flour Catalogue. This recipe does use a special ingredient that you can order from King Arthur Flour but you may be able to utilize something else instead. I have only used the fiori di sicilia in one other recipe and really wanted to try it in something else. So this truly is a test kitchen for future use as a state fair entry. I am hoping this recipe sets itself apart enough to yield a ribbon. They did yield a beautiful citrus scented and tasting cookie.
Recipe:
1 Cup unsalted butter
3/4 Cup sugar
1/2 Cup cream cheese
3/4 t salt
1 t vanilla extract
1/4 t Fiori di Sicilia flavoring
(you may be able to substitute lemon flavoring or just leave out - or go nuts and order the flavoring for some yummy cookies)
1 large egg
2 1/2 Cup All Purpose Flour
zest of 1 whole orange or lemon, very finely grated (I used orange)
Sugar for decoration (optional)
Preheat the oven to 375 degrees F. If making shaped cookies through the cookie press freeze the cookie sheets while making the dough.
Beat together the butter, sugar, cream cheese, salt, vanilla, Fiori di Sicilia, and zest. Beat in the egg yolk, then stir in the flour.
Press/pipe cookies onto the chilled baking sheets. Top with colored sugar, if desired.
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| He started out doing so well - each cookie seemed to have more sugar than the last! |
Bake the cookies for 8 - 10 minutes, until they are brown around the edges. Remove from oven and wait 5 minutes before transferring the cookies to racks to cool. Move cookies before they are totally cool, otherwise they may sitck to the baking sheet.
Yields 7 - 8 dozen cookies.
These do have a great taste. I love my lime flavored spritz and will probably make a batch of those yet this year too. And possibly some plain old almond flavored spritz. They are just so easy and make easy little gifts. So Spritz 3 ways this year (we've been watching too much Top Chef around here lately). Funny thing is I don't even like spritz cookies that much or any butter type cookie (which is great to make because they won't end up on my waistline). Although mom mentioned she found a chocolate/mint spritz recipe that may be worth trying - I look up that recipe when we go visit this week!
1 comment:
Andrea! What are you thinking?
There is raw egg in that recipe and Grant is licking the spatula!
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