Spritz Cookies

                                                                                           

Ingredients:

Preparation:

Preheat oven to 177 °C and place rack in center of oven.

You need two ungreased baking sheets.

In a bowl , beat the butter and sugar until fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated.

Gradually add the flour and salt and mix until incorporated.

(At this point we just rolled out the dough 2 cm thick and cut  the cookies with a cookie cutter).

To Press Cookies:

Scrape some of the dough into your cookie press that has been fitted with a decorative plate (follow manufacturer's instructions).

Hold the cookie press perpendicular to the ungreased baking sheet, with the tip almost touching the sheet, and squeeze the trigger.

(If you find the dough is too soft, because the shape of the cookies is not clearly defined, then chill the dough.)

Continue to press out the cookies, spacing about 2cm apart.

If desired, decorate the cookies with pieces of candied cherries, nuts, colored sprinkles or colored sugars.

To Pipe Cookies:

Have ready a pastry bag fitted with a 1 cm diameter open star tip.

Fill the pastry bag about half full, twist the end of the bag to close, and pipe 13.5 cm rosettes or stars by holding the pastry bag perpendicular to the ungreased baking sheet,

with the tip almost touching the sheet. Squeeze the pastry bag firmly and evenly without moving it until the shape is the desired size.

Stop squeezing and push the pastry bag down a little and then lift the pastry bag straight up.

Continue to pipe cookies, spacing about 2 cm apart. If desired, decorate the cookies with pieces of candied cherries, nuts, colored sprinkles or colored sugars.

Bake cookies for about 6 - 9 minutes or just until the edges of the cookies are barely tinged with brown.

Remove from oven and gently transfer the cookies to a wire rack to cool completely.