Glazed Spritz Cookies
Try one of our glazed spritz-cookie variations:
Vanilla-Glazed Swirl Cookies
Martha Stewart Living, December 2010
Yield Makes about 4 dozen
- 1 batch plain or tinted <a href="/recipe/basic-vanilla-dough">Vanilla Dough</a> or <a href="/recipe/spice-cookie-dough">Spice Dough</a> (or 1/2 batch <a href="/recipe/chocolate-cookie-dough">Chocolate Dough</a> plus 1/2 batch <a href="/recipe/basic-vanill
- Sanding sugar (optional)
- 1 batch <a href="/recipe/vanilla-and-citrus-glazes">Vanilla or Citrus Glaze</a> (or 1 cup melted white chocolate (8 ounces) plus small candies -- optional -- for white-chocolate-glazed cookies)
- 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.
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