Here's a favourite German Christmas cookie in the shape of a flower. The spritz cookie is made using the old fashion cookie press. I had the pleasure of using a vintage press (Mirro) from a friend. It takes a bit of practice to get it right. A great way to release all that Christmas tension! You can choose all sorts of shapes for this recipe. Just be careful to adjust the baking times.
Ingredients
2 1/2 cups all-purpose flour
1/8 tsp salt
1/4 tsp ground cardamom
1/4 lb (120g) ground almonds (about 1 cup)
1 cup unsalted butter, at room temperature
3/4 cup sugar
1 large egg
2 tbsp milk
36 maraschino cherries, halved
Directions
In a medium bowl, whisk together the flour. salt and cardamom. Whisk in the almonds.
In a large bowl, cream the butter and sugar with an electric mixer on medium speed until fluffy, 1 to 2 minutes. Add egg and milk. Beat until blended. Stir in flour mixture until moistened and clumped.
Press dough through cookie press onto ungreased baking sheet, creating 2-inch flowers at least 1 inch apart. Press half a cherry into the centre of each flower. Bake in centre of preheated 350F oven until just turning golden, about 10-12 minutes. Cool on rack for 2 minutes. Transfer cookies to rack to cool completely.
Repeat with remaining dough. You could also bake other shapes and decorate with sprinkles, icing, etc...
Makes about 72 cookies.
Adapted from the Toronto Star 2009 "The Great Cookie Countdown."
1 comments:
These are the very good baked cookies and sweet biscuits and i like it all.
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