Spritz Cookies

americastestkitchen.com

Alicia Giampapa

subheading: GATHER YOUR INGREDIENTS:

1 large egg yolk

1 tablespoon heavy cream

1 teaspoon vanilla extract

1 cup unsalted butter (2 sticks), softened (about 70 degrees)

⅔ cup sugar (about 4-¾ ounces; 135 grams)

¼ teaspoon table salt

2 cups unbleached all-purpose flour (10 ounces; 283 grams)

View Nutritional Information i

subheading: BEFORE YOU BEGIN:

We had the best results baking these cookies one sheet at a time. When reusing a cookie sheet, make sure that it has completely cooled before forming more cookies on it. Unbaked dough can be refrigerated in an airtight container for up to 4 days; to use, let it stand at room temperature until softened, about 45 minutes. Baked cookies will keep for more than a week if stored in an airtight container or zipper-lock bag. For longer storage, freeze unbaked cookies right on the baking sheet and transfer to zipper-lock bags for storage. When ready to bake, place them back on the baking sheet and follow the recipe, adding 2 to 4 minutes extra baking time. We had the best results baking these cookies one sheet at a time. When reusing a cookie sheet, make sure that it has completely cooled before forming more cookies on it. Unbaked dough can be refrigerated in an airtight container for up to 4 days; to use, let it stand at room temperature until softened, about 45 minutes. Baked cookies will keep for more than a week if stored in an airtight container or zipper-lock bag. For longer storage, freeze unbaked cookies right on the baking sheet and transfer to zipper-lock bags for storage. When ready to bake, place them back on the baking sheet and follow the recipe, adding 2 to 4 minutes extra baking time.

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