For my birthday this year my sister got me a variety of baking tools - a candy thermometer, mini bundt cake pans, and a cookie press. The cookie press is based off a German tool call the Spritz, which is how I've always referred to these cookies. They are popular around the holidays for cookie exchanges or gifts, but I like the buttery shortbread all year round. These cookies are super easy and quick to make, as the dough doesn't need to be chilled.
Makes 6 dozen.
Ingredients:
1 cup butter, at room temperature
1/2 teaspoon vanilla
1/2 cup powdered sugar
6 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups flour
Note: The cookies will not stick to a silpat mat or parchment paper. I find it best to chill my baking sheets for 10 minutes in the fridge while I'm making the dough and have no issues having the cookies stick to my baking sheet coming out the cookie press.
Preparation:
1. Preheat the oven to 350 degrees. Chill 2 cookie sheets.
2. Cream butter, vanilla, and powdered sugar together.
3. Add cornstarch, salt, and flour until just combined.
4. Place dough in the cookie press. You'll have to refill it a few times to use all the dough. Select a metal pressing disk (or change throughout) and press cookies on to cookie sheet.
5. Bake for 9-10 minutes. Cookies should be soft, but solidified. Let cool on a wire rack.
Makes 6 dozen.
Ingredients:
1 cup butter, at room temperature
1/2 teaspoon vanilla
1/2 cup powdered sugar
6 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups flour
Note: The cookies will not stick to a silpat mat or parchment paper. I find it best to chill my baking sheets for 10 minutes in the fridge while I'm making the dough and have no issues having the cookies stick to my baking sheet coming out the cookie press.
Preparation:
1. Preheat the oven to 350 degrees. Chill 2 cookie sheets.
2. Cream butter, vanilla, and powdered sugar together.
3. Add cornstarch, salt, and flour until just combined.
4. Place dough in the cookie press. You'll have to refill it a few times to use all the dough. Select a metal pressing disk (or change throughout) and press cookies on to cookie sheet.
5. Bake for 9-10 minutes. Cookies should be soft, but solidified. Let cool on a wire rack.