In preparation for a potluck at our office, I decided to make these spritz cookies, from a recipe that came with the Kuhn Rikon cookie press. I have as of yet not mastered the art of the cookie press, while the final cookie looks pretty good, I removed those that did not work properly, putting the dough back into the remaining dough. It takes a little doing to get the rhythm going, by the end I was doing pretty good. They turned out pretty good, and tasty, too.Vanilla Spritz Cookies
adapted from a recipe from Kuhn Rikon
1 cup unsalted butter, at room temperature (2 sticks)
1 cup sugar
2-1/2 tsp vanilla extract
1/2 tsp ground cardamom
1/2 tsp salt
2-1/2 cups all-purpose flour, sifted
Preheat oven to 375F.
Combine the butter and sugar in a large bowl. Using an electric mixer set on medium speed, beat until light and fluffy.
Beat in the egg, vanilla extract, cardamom and salt. Using a spoon, stir on the flour in two batches until well mixed.
Pack the dough in the cookie press. Fit with the desired disk design. Press the dough out onto ungreased baking sheets, spacing the cookies 1 inch apart.
Bake until lightly golden, about 10-12 minutes. Transfer the cookies to wire racks to cool.
Store in an airtight container at room temperature for up to 4 days.
Makes about 4-8 dozen cookies, depending on size.