Glazed Spritz Cookies
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Martha Stewart Living, December 2010
- Yield Makes about 4 dozen
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Ingredients
- 1 batch plain or tinted Vanilla Dough or Spice Dough (or 1/2 batch Chocolate Dough plus 1/2 batch Sanding sugar (optional)
- 1 batch Vanilla or Citrus Glaze (or 1 cup melted white chocolate (8 ounces) plus small candies -- optional -- for white-chocolate-glazed cookies)
Directions
- Knead dough briefly to soften. Fill a cookie press with dough (if making swirl cookies, fill with both kinds of dough), and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Sprinkle with sanding sugar, if using. Bake at 350 degrees until firm, 12 to 14 minutes.
- Let cool completely before dipping in the vanilla or citrus glazes, or melted white chocolate. Apply small or crushed candies, if using, while glaze is wet. Let vanilla- or citrus-glazed cookies set on a wire rack. Let white-chocolate-glazed cookies set in refrigerator, and keep chilled until ready to serve.
Hi Mkalea-- Thanks for the heads up. You are right. There is too much sugar and flour in this recipe for spritz, (or it needs more butter.) I'd try 2-21/4 C flour and 1/2C sugar if you are going for spritz.
Somebody made this recipe before????? it is absolutely wrong!!!!
Last year I made for christmas season a spritz cookie recipe and was amazing so soft and rich and I thought i was lost the recipe and take this with the same picture and the same process...but the batter looks wear too much flour and less butter... you canĀ“t use the spritz machine beacuse the dough it is to hard.
I made as you show and please change it for the real recipe...I founded it and certainly it is not the same.
Regards!