Spritz Cookies Recipe

Spritz Cookies: Preheat your oven to 350 degrees F (180 degrees C). Butter two baking sheets and place them in the refrigerator to chill while you make the batter.

In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until combined. Add the egg yolks and vanilla extract (if using) and beat until incorporated. Scrape down the sides and bottom of the bowl as needed. Add the flour and salt and beat until you have a well mixed batter.

To Press Cookies: Scrape some of the batter into your cookie press #ad that has been fitted with a decorative plate (follow manufacturer's instructions). Hold the cookie press perpendicular to your chilled baking sheet, and press out the cookies. (If you find the shape of the cookies is not clearly defined then the batter is too soft, so refrigerate the batter for about 15-30 minutes.) Continue to press out the cookies, spacing about 2 inches (5 cm) apart. If desired, decorate the cookies with pieces of candied cherries, nuts, colored sprinkles or colored sugars.

To Pipe Cookies: Have ready a pastry bag fitted with a 1/2 inch (1.5 cm) diameter open star tip. Fill the pastry bag about half full, twist the end of the bag to close, and pipe  rosettes or stars by holding the pastry bag perpendicular to your baking sheet, with the tip almost touching the sheet. Squeeze the pastry bag firmly and evenly without moving it until the shape is the desired size. Stop squeezing and push the pastry bag down a little and then lift the pastry bag straight up. Continue to pipe cookies, spacing about 2 inches (5 cm) apart.

Bake cookies for about 9-13 minutes or just until the edges of the cookies are barely tinged with brown. Remove from oven and gently transfer the cookies to a wire rack to cool completely. In a covered container, these cookies will keep at room temperature for about 10 - 14 days or they can be frozen for several months.

Makes about 36 - 48 cookies (depending on size).