window.ATGalleries = window.ATGalleries || {};
window.ATGalleries[53020] = {“id”:53020,”type”:”Slideshow”,”images”:[{“image_id”:”d27df28c06b85768e4fc2ff18b707be68062eaca”,”caption”:”\u003cb\u003eHeat the oven:\u003c/b\u003e Arrange 2 racks to divide the oven into thirds and heat to 350°F. Have 2 unlined, ungreased, preferably aluminum (not nonstick) baking sheets ready.”,”image”:{“id”:”d27df28c06b85768e4fc2ff18b707be68062eaca”,”width”:5581,”height”:3721,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-12T14:23:31.412-05:00″,”updated_at”:”2016-12-12T14:23:31.412-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Spritz_30143.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”10e2f2238e1a1bfb4b7f5a809543a7f67c3108d5″,”caption”:”\u003cb\u003eCombine the flour and salt:\u003c/b\u003e Whisk the flour and salt together in a medium bowl; set aside.\r\n”,”image”:{“id”:”10e2f2238e1a1bfb4b7f5a809543a7f67c3108d5″,”width”:5581,”height”:3721,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-12T14:23:32.732-05:00″,”updated_at”:”2016-12-12T14:23:32.732-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Spritz_30137.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”3a517d3e3a17be857f70b7bc963944b03f6e35d8″,”caption”:”\u003cb\u003eCream the butter and sugar:\u003c/b\u003e Place the butter and sugar in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on low speed until combined, then beat on medium speed until fluffy and lightened in color, about 3 minutes.”,”image”:{“id”:”3a517d3e3a17be857f70b7bc963944b03f6e35d8″,”width”:5581,”height”:3721,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-12T14:23:31.412-05:00″,”updated_at”:”2016-12-12T14:23:31.412-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Spritz_30146.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”2dabafe53e0751159f7e40a0bc71f391ba550016″,”caption”:”\u003cb\u003eAdd the egg and vanilla:\u003c/b\u003e Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla, return the mixer to medium speed, and beat until well combined, about 1 minute.”,”image”:{“id”:”2dabafe53e0751159f7e40a0bc71f391ba550016″,”width”:5581,”height”:3721,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-12T14:23:31.446-05:00″,”updated_at”:”2016-12-12T14:23:31.446-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Spritz_30155.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”9c9b937c6eebf76ca98d9ce03558f5beaca4f220″,”caption”:”\u003cb\u003eFold in the flour mixture:\u003c/b\u003e Stop the mixer and scrape down the sides of the bowl again. Add the flour mixture, return the mixer to low speed, and mix until just incorporated. Do not overmix.”,”image”:{“id”:”9c9b937c6eebf76ca98d9ce03558f5beaca4f220″,”width”:5581,”height”:3721,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-12T14:23:31.439-05:00″,”updated_at”:”2016-12-12T14:23:31.439-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Spritz_30147.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”4cd39f61c89949579a2ed9aa33fa2cc87f2db561″,”caption”:”\u003cb\u003eFill and use the cookie press:\u003c/b\u003e Fill the cookie press with as much dough as will fit. Fit the press with a die. Press the dough directly onto 2 baking sheets, spacing them as close together as the press will allow. Press only 1 shape per baking sheet, as different shapes (i.e. trees and wreaths) have different baking times. Refill the cookie press with more dough as needed.”,”image”:{“id”:”4cd39f61c89949579a2ed9aa33fa2cc87f2db561″,”width”:5581,”height”:3721,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-12T14:23:31.805-05:00″,”updated_at”:”2016-12-12T14:23:31.805-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Spritz_30170.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”6379d4130f2fdc170857760f63c0a48c0c886e83″,”caption”:”\u003cb\u003eBake the cookies:\u003c/b\u003e Bake the cookies for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are a pale golden brown, 4 to 5 minutes more depending on the shape, removing any sheets of cookies that are ready first. Cool on the baking sheets for 5 minutes, then transfer the cookies to a cooling rack to cool completely. Repeat with pressing and baking the remaining dough, being sure to cool the baking sheets completely between batches.”,”image”:{“id”:”6379d4130f2fdc170857760f63c0a48c0c886e83″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-12T14:26:23.951-05:00″,”updated_at”:”2016-12-12T14:26:23.951-05:00″,”credit_style”:”external”,”credit_author_id”:null,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Spritz_30181.jpg”,”alt_text”:””,”exclude_from_color_search”:false,”crop”:””,”ancestor”:null}}]};
Spritz cookies, sometimes called butter spritz or pressed butter cookies, are pretty, petite cookies with a tender, crisp crumb and a rich butter flavor. Spritz originates from the German word Spritzen, which literally means “to squirt.” Although credit goes to the Germans for the invention of the cookie press, many other countries have shared in the holiday traditions of these cookies. Often, spritz cookie presses and recipes are passed down through generations. They are as simple to make as they are to eat, requiring only a few staple ingredients and a cookie press. Here’s how to make them.
from WordPress https://jonathanwilhoite.wordpress.com/2016/12/16/how-to-make-spritz-cookies-baking-lessons-from-the-kitchn/
No comments:
Post a Comment