Wilton Classic Spritz Cookies
I speak from experience... Use the recipe that comes with the cookie press. This is the version for the Wilton Cookie Pro Ultra II cookie press.
I speak from experience... Use the recipe that comes with the cookie press. This is the version for the Wilton Cookie Pro Ultra II cookie press.
- Carbohydrate 4.25753207332945 g
- Cholesterol 9.78303572539052 mg
- Fat 3.74388648547336 g
- Fiber 0.142889136898597 g
- Protein 0.614142075385954 g
- Saturated Fat 2.32657306829021 g
- Serving Size 1 1 Serving (13g)
- Sodium 101.929227218688 mg
- Sugar 4.11464293643086 g
- Trans Fat 0.294642794069615 g
- Calories 53 calories
Step-by-step
- Preheat oven to 375.
- Thoroughly cream butter and sugar.
- Add egg, milk, vanilla and almond extracts.
- Beat well.
- Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.
- (Add food color)
- DO NOT CHILL.
- Place dough into cookie press and press cookies onto GREASED cookie sheet.
- Bake 10-12 minutes or until lightly browned around edges.
- Remove cookies from pan and cool on a rack.
- (Use less time for dark baking sheets)
Why is the dough sticking to the barrel instead of releasing onto the metal? Room temperature determines whether spritz dough extrudes cleanly through a cookie press disk or smears into an amorphous lump. Butter must be fully softened to eighteen degrees Celsius or slightly higher to cream with granulated sugar into a pale, aerated matrix, yet the finished dough must never enter the refrigerator. Chilling solidifies the high butter content, making the dense mixture too rigid for mechanical extrusion. Creaming butter and sugar thoroughly incorporates tiny air pockets, which chemical leavening agents like baking powder rely on to expand during baking. Flour needs gradual integration; dumping three and a half cups all at once develops excess gluten and overworks the fat. Extract pairings require restraint because high concentrations of almond or vanilla can overpower the delicate dairy notes provided by one and a half cups of butter and two tablespoons of milk. Baking demands careful observation because dark metal pans absorb radiant heat faster than insulated aluminum sheets, often requiring a reduction of two to three minutes from the standard ten to twelve minute window at three hundred seventy-five degrees Fahrenheit. Edges should show only the faintest golden hue before extraction from the oven. Transferring baked items immediately to a wire rack stops residual cooking and preserves the crisp perimeter essential to the texture of pressed pastries. Adjusting standard dairy components with plant-based milks changes the moisture balance, potentially altering how cleanly the dough detaches from the barrel plate. Precision in mechanical handling yields distinct, repeatable shapes across batches numbering up to eighty-four individual pieces.
