Cookie Press Cookies, or Spritz cookies, as they are sometimes called, have been a delicacy of Christmas cakes since 1600. They are called “cookie presses” because a press is used to form cookies.
This word cookie describes the operation of a biscuit press, which “squirts” the dough through the die, giving the cake its shape.
If you have tried unsuccessfully in the past to prepare biscuit cookies or if you are new to them, the following information will guide you to prepare these delicious Christmas goodies.
Cookie Press Recipes
Most bakers who have had problems with biscuit press biscuits are probably not to blame at all. Most likely this is the recipe they used.
The biscuit dough must have some unique properties. First of all, the dough must be soft enough to pass through the press without any problems.
The fact that it must be soft can be the second problem. He must keep his shape in the oven, otherwise, he will lose his design.
In addition to these two problems must taste!
This eliminates some of the tricks that some bakers use to keep fit, such as applying fat to fat. For a great biscuit flavor, butter should be fat in Cookie Press word cookies cheat!
This is a good basic recipe that will make beautiful Christmas cookies.
The basic recipe for Spritz biscuits
Ingredients
1 large egg yolk
1 tablespoon thick cream
1 teaspoon vanilla extract
1 cup unsalted butter (2 bars), softened (about 70 degrees)
2/3 cup sugar (about 4-3 / 4 ounces)
1/4 teaspoon table salt
2 cups unbleached multi-purpose flour (10 ounces)
Instructions
Set the oven rack to the middle position and heat the oven to 375 degrees.
In a small bowl, whisk the egg yolk, cream, and vanilla until combined; put away.
In a standing blender, roll butter, sugar, and salt at medium speed until light and fluffy for 3 to 4 minutes.
At medium blender speed, add a mixture of egg yolks and cream and whisk until it works for about 30 seconds. Scrape the bowl.
At low blender speed, gradually mix the flour until it comes together.
Scrape the bowl and finally mix with a rubber spatula to make sure there are no flour bags left.
Fill the biscuit press and squeeze the biscuits about 1 1/2 inches apart.
Bake one plate at a time until the biscuits are light brown, 10 to 12 minutes, turning the plate halfway through the baking time.
Cool the biscuits on a baking sheet until warm, 10 to 15 minutes. Remove the biscuits from the baking sheet with a metal spatula and transfer them to a grid and allow them to cool to room temperature.
A few words of warning!
This cookie recipe works perfectly well. However, there are some variables that cannot be solved by the recipe. These variables are in your own kitchen.
Oven thermostats are notoriously inaccurate! The temperature of your oven must be 375 degrees for the biscuits to set before the melted butter spreads.
If the biscuits spread too much, check the oven with a thermometer.
In addition to the oven temperature, the biscuits will spread too much if you whip too much air into the dough. When you whip butter and sugar into the cream, be sure not to overdo it.
Also, combine dry ingredients with wet ingredients until thoroughly mixed.
A warm plate will cause your cookies to decompose excessively. Before the second dose, make sure that your plate is completely cooled. If necessary, you can put it in the refrigerator for a few minutes.
Expand your cookies Print cookies
Once you have the basic procedure for tapping cookies, you can expand your repertoire.
The flavors and decorations of these cookies are almost limitless. And with good recipes, you can prepare Christmas pastries like lightning.
