Italian Butter Spritz Cookies

By mariannefeldman

*needs more flavor-i added an extra 4 tsp double strength vanilla, drizzled w white chocolate & topped w/m&m

http://www.gretchensbakery.com/italian-butter-spritz-cookies/

also on same page:
Italian Butter Spritz Cookies (w/almond paste)
& Butter Spritz Cookies (all butter)

Ingredients

• Confectioners Sugar 1 1/4 cup (150g)
• Solid Vegetable Shortening 1/2 cup + 2 tablespoons (140g)
• Unsalted Butter 10 Tablespoons (140g)
• Egg large 1 (50g)
• Vanilla Extract 1 teaspoon (5ml)
• Pure Lemon Extract 1 teaspoon (5ml)
• Salt 1/2 teaspoon (3g)
• All Purpose Flour 2 1/2 cups (325g)

Preparation

Step 1

Original Recipe for Italian Butter Spritz Cookies


Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins

Author: Gretchen's Bakery
Yield: 2dz Sandwich Cookies
Instructions
Combine the softened butter and shortening in a mixing bowl and cream smooth
Add the sifted confectioners sugar and mix well to fluffy on high speed about 1 minute.
Add the egg and the extracts and mix on high speed until fluffy about 1 minute
Add the sifted flour and salt all at once and mix smooth
Transfer dough to a cookie press or a heavy duty pastry bag fitted with a #866 Ateco tip and pipe shapes onto a parchment lined sheet pan
Bake in preheated 350°F oven for approximately 13-15 minutes or until golden brown
Cool completely and fill with jams, chocolates, ganaches, buttercream or your choice of fillings and adorn with nuts, sprinkles of your choice