Ingredientes para Spritz Cookies With Variations America's Test Kitchen
- 1 large egg yolk
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 2 cups (4 sticks) unsalted butter
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 cups unbleached all-purpose flour
- 1 teaspoon lemon juice
- 1 teaspoon finely grated lemon zest
- ¼ cup sliced almonds
- ¾ teaspoon almond extract
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Cómo preparar Spritz Cookies With Variations America's Test Kitchen
- Preheat oven to 375°F (190°C). Adjust oven rack to the middle position.
- In a small bowl, whisk together 1 large egg yolk, 2 tablespoons heavy cream, and 1 teaspoon vanilla extract until well combined. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¼ teaspoon salt until light and fluffy (3-4 minutes).
- With the mixer running on medium speed, gradually add the egg yolk mixture and beat until incorporated (about 30 seconds).
- Reduce mixer speed to low. Gradually add 2 cups all-purpose flour and beat until just combined. Scrape down the bowl and stir gently with a spatula to ensure no dry flour remains.
- If using a cookie press, follow manufacturer's instructions to fill and pipe cookies onto ungreased baking sheets, spacing them about 1 ½ inches apart.
- If using a pastry bag fitted with a star tip (½- to ⅝-inch for stars, ⅜-inch for rosettes and S-shapes), pipe cookies onto ungreased baking sheets, spacing them about 1 ½ inches apart. (See recipe notes for piping techniques).
- Bake one sheet at a time for 10-12 minutes, rotating halfway through, until cookies are light golden brown.
- Let cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely.
- **Lemon Spritz Cookies:** Follow the basic recipe, adding 1 teaspoon lemon juice to the egg yolk mixture and 1 teaspoon finely grated lemon zest to the butter, sugar, and salt mixture.
- **Almond Spritz Cookies:** In a food processor, combine ¼ cup sliced almonds and 2 tablespoons of the flour until finely ground. Combine this almond mixture with the remaining flour. Follow the basic recipe, substituting ¾ teaspoon almond extract for the vanilla extract.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
8g
Carbs
1g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Hand Formed Cookies Desserts Eggs Dairy American Scandinavian European Heirloom Historical Holiday Event Kosher Vegetarian Cookies And Brownies Swedish Grains Dietary Gifts Christmas Low Sodium Oamc Freezer Make Ahead Free Of Something Low In Something Pasta Rice And Grains Equipment Number Of Servings Nut Free
