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These are the softest Spritz Cookies ever! They are so good, I have to bake them weekly because my family is begging for more. Here is the secret of how they get so nice and tender that they are irresistable …
Equipment
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pastry bag
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Pastry Tip, i.e. Wilton 2D (large) or 22 (small)
Ingredients
Cookie Dough
- 220 g Butter soft but not liquid
- 120 g Confectioners Sugar
- 1 tsp Vanilla Paste or Extract
- 1 pinch Salt
- 1 ct. Egg room temperature
- 1 ct. Egg Yolk room temperature
- 280 g All Purpose Flour
- 15 g Corn Starch or potato starch
Decoration
- 100 g chocolate dark or milk chocolate
- optional: Sprinkles
- optional: Coconut Flakes
- optional: Candy Melts, different colors
Instructions
Make the Dough
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Mix the butter and confectioners sugar until fluffy and almost white in color.
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Add the egg and the two egg yolks and vanilla extract, continue to mix.
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In a different bowl, mix the flour, salt, and starch.
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Add the flour mix to the butter mix and mix it just long enough to have everything incorporated – as short as possible.
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Prepare a baking sheet with parchment paper, use some butter or batter to “glue” the paper to the baking sheet so it is completely flat.
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Preheat the oven to 160°C / 320°F, bottom & top heat.
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Put a tip into a pastry bag and pour a portion of the dough into the bag.
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Create shapes like circles, c’s, s-shapes and other shapes with the dough while pressing the dough onto the baking sheet.
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Bake for 6 minutes if the tip was rather small, a little longer for larger or thicker tips. Keep an eye on the cookies while baking to adjust the baking time if needed.
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Let the cookies cool completely.
Decoration
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Melt the chocolate (or candy melts) in a bowl over a pot with hot water.
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Dip the cookies halfway into the chocolate, then add some sprinkle or decoration to your liking.
