If you like Snickerdoodles, you will like this recipe. I made these for my family for Valentine's Day. On the first batch I followed the recipe and used parchment paper. But, ditched the paper for the rest of the cookies because the dough wouldn't "stick" to the parchment paper. I had to wait until the pans cooled off between batches, but the old-fashioned technique worked just fine, and I didn't need any cooking spray on the pan!! I also removed the cookies to cool on a wire rack instead of cooling them on the cookie sheet.
Snickerdoodle Spritz
1/2 c. butter, softened
1/8 t. nutmeg
1 T vanilla extract
2/3 c. powdered sugar
2 egg yolks
2 c. flour
1/4 c. heavy cream
1/4 c. sugar
1/2 t. cinnamon
1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or coat it with cooking spray.
2. In a large bowl, use an electric mixer to beat together the butter, nutmeg, vanilla, and powdered sugar until creamy and light.
3. Add the egg yolks, and beat again until combined.
4. With the mixer on low, slowly add the flour, then the cream, beating until just combined. The mixture should be very soft.
5. Transfer the dough to a cookie press with a large star tip. Squeeze the cookies onto the prepared baking sheet, leaving 1 inch between them.
6. In a small bowl, combine the sugar and cinnamon. Sprinkle the mixture over the cookies.
7. Bake for 10-12 minutes, or until the edges begin to color.
8. Allow the cookies to cool on the baking sheet before transferring them to an airtight container. Makes 24 cookies.
1/8 t. nutmeg
1 T vanilla extract
2/3 c. powdered sugar
2 egg yolks
2 c. flour
1/4 c. heavy cream
1/4 c. sugar
1/2 t. cinnamon
1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or coat it with cooking spray.
2. In a large bowl, use an electric mixer to beat together the butter, nutmeg, vanilla, and powdered sugar until creamy and light.
3. Add the egg yolks, and beat again until combined.
4. With the mixer on low, slowly add the flour, then the cream, beating until just combined. The mixture should be very soft.
5. Transfer the dough to a cookie press with a large star tip. Squeeze the cookies onto the prepared baking sheet, leaving 1 inch between them.
6. In a small bowl, combine the sugar and cinnamon. Sprinkle the mixture over the cookies.
7. Bake for 10-12 minutes, or until the edges begin to color.
8. Allow the cookies to cool on the baking sheet before transferring them to an airtight container. Makes 24 cookies.
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