Italian Butter Spritz Cookies

By efriend

Ingredients

• Unsalted Butter 1 cup (226g)
• Granulated Sugar 1 cup (200g)
• Large Egg 1 (50g)
• Whole Milk 2 Tablespoons (44ml)
• Vanilla Extract 1 teaspoon (5ml)
• All Purpose Flour 2 1/2 cups (320g)
• Salt 1/4 teaspoon
• Unsalted Butter 3/4 cup + 2 tablespoons (200g)
• Solid Vegetable Shortening 3/4 cup + 2 tablespoons (200g)
• Confectioners Sugar 1 cup + 2 Tablespoons (135g)
• Egg Whites 4 Large (120g)
• Soft Almond Paste 3oz (1/3cup) (85g)
• Salt 1/2 teaspoon
• Almond Extract 1 teaspoon
• Vanilla Extract 2 teaspoons
• Bread Flour 3 1/4 cups (390g)
• 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)

Details

Servings 4
Preparation time 20mins
Cooking time 32mins
Adapted from gretchensbakery.com

Preparation

Step 1

Instructions
Cream the butter and sugar on high speed until light and fluffy about 3 minutes.
Add the salt
Combine the egg and vanilla extract together and add to the creaming butter mixture.
Stop the mixer and scrape the sides of the bowl to incorporate well.
Add the milk and mix until combined, scrape the sides again.
Add the sifted flour all at once and mix on low speed just until combined.
With your Heavy Duty Arrow Thermo Pastry Bag fitted with the #826 tip (or with a cookie press) pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart.
If you feel that your dough is too stiff to pipe, you may add a few tablespoons more milk to the recipe.
To avoid spreading of the dough, you may place the sheet tray of piped cookie dough in the freezer while you preheat the oven to 350° F.
Bake for about 12 - 17 minutes or until the cookies are lightly browned on the edges.
Cool completely and fill with jams, chocolates, ganaches, buttercream or your choice of fillings and adorn with nuts, sprinkles of your choice

Instructions

Instructions
Cream the almond paste until soft and smooth.
You can add a bit of the egg white if your almond paste seems to be on the dry side
Remove from the mixer and reserve
Next cream the shortening, butter and confectioners sugar on high speed until light and fluffy about 3 minutes.
Add the salt and the softened almond paste
Add the egg whites and extracts together then add to the creaming butter/almond paste mixture slowly while mixing on low to medium speed.
Stop the mixer and scrape the sides of the bowl to incorporate well.
Now crank up the mixer to high speed and whip the butter mixture with the egg whites for about 1 minute on high
Add the sifted flour all at once and mix on low speed just until combined.
With your Heavy Duty Arrow Thermo Pastry Bag fitted with the #866 tip (or with a cookie press) pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart.
Bake in preheated 350°F oven for about 15 - 17 minutes or until the cookies are lightly browned on the edges.
Cool completely and fill with jams, chocolates, ganaches, buttercream or your choice of fillings and adorn with nuts, sprinkles of your choice

Instructions

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

Instructions