This week in class at George Brown we made Piped Spritz Cookies. According to The Joy of Baking, "Spritz Cookies, also known as
Swedish Butter Cookies or Pressed Butter Cookies, are a very popular Christmas
cookie, not only in Scandinavia, but also here in North America. They have a
lovely vanilla flavor and a rich buttery texture that is tender crisp. As their
name implies, "Spritz" is German for "spritzen" meaning "to squirt", which is
exactly what is done with this cookie dough." We filled piping bags with the dough and created a variety of shapes that turned into beautiful cookies once baked.
This is a modified version of the recipe we used in class.
Piped Spritz Cookies
Shortening (softened) 320 g
Butter (softened) 330 g
Salt 5 g
Vanilla 10 g
Icing Sugar (sifted) 400 g
Milk 150 ml
Pastry Flour (sifted) 500 g
Bread Flour (sifted) 500 g
Raspberry Jam 150 g
Coating Chocolate* 500 g
*Coating chocolate can be found at Bulk Barn. It contains no cocoa butter and therefor sets quickly.
- Preheat the oven to 375 F
- In an electric mixer on low speed, using a paddle attachment, cream together the shortening, butter, salt, vanilla and sugar until light and fluffy, about 5-10 minutes.
- Add the eggs until incorporated.
- Sift the flours together and add to mixture. Mix until blended.
- Quickly add the milk and mix until incorporated. Leave the machine running for an extra 30 seconds which will create gluten which will help the batter keep its shape after piping.
- Add the batter to a piping bag with a star tip. Pipe the cookies onto parchment paper lined trays. Leave enough space between the cookies (approx. 1 1/2") for expansion and to allow proper heat distribution. Typical shapes for piping include rosettes, shells, hearts, and fingers).
- Bake the cookies at 375 F for approx. 10, until they are a light brown colour.
- Allow the cool and then decorate with raspberry jam and chocolate.
Post a Comment