A Childhood Memory Rediscovered – Spritz Sugar Cookies

It wouldn’t be halloween week without a pumpkin shaped treat.  These spritz pumpkin sugar cookies are a great fall party favor considering the recipe will yield almost 40 cookies.  When eating a spritz cookie I can’t help but remember all of my visits to my Great Aunt Margret’s home as a child.  She lived to be 103 years old and had great pride in the home she lived in for the majority of her life.  Every visit always involved her offering me cookies from a blue cookie tin with white paper liners inside.  I can still remember her little kitchen table I would sit at and ruffle through the paper liners to find the perfect cookie.  It’s funny how food can remind you of a time forgot.

These sugar cookies are a great foundation to any shape spritz cookie.  They are a classic and a great first cookie to make with your cookie press.

Recipe Source: Serious Eats
SpritzCookies_Pumpkins_makeandtaste
SpritzCookies_Pumpkins_makeandtaste
spritzcookies_makeandtaste

Spritz Sugar Cookies

Prep Time: 45 mins
Total Time: 3 hours
Yields: 40

Ingredients

  • 8 Ounces - Butter, unsalted and softened (2 Sticks)
  • 1 Cup - Granulated Sugar
  • Seeds scraped from 1 vanilla bean
  • 1 Teaspoon - Salt
  • 1 Egg
  • 2 1/4 Cups - All-Purpose Flour
  • Sanding Sugar

Method

  1. Heat oven to 375 degrees
  2. In a stand mixer, with a paddle attachment, cream butter, sugar, vanilla bean seeds and salt on high speed for about 7 minutes total
  3. Add the egg and beat again for 5-7 minutes until light and fluffy
  4. Add the flour and mix on a low speed just until it's incorporated. (15 seconds) Finish mixing the flour in by hand
  5. Add the dough into the tube of the cookie press. Press cookies out onto a COLD unlined baking sheet. Work quickly
  6. Add sugar decorations and bake 5-7 minutes for small cookies and 7-9 minutes for larger ones. You are looking for a golden-blond color
  7. Allow to cool on the baking sheet for 5 minutes until you transfer onto cooling rack

Additional Info

HELPFUL HINT: 1- The cookie sheet should be COLD 2- Cream the sugar and butter for 7 minutes and then, after the egg, for ANOTHER 7 minutes.

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