Spritzgebäck

Spritzgebäck

Ingredients:

1 cup (227 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

2 large egg yolks(32 grams)

1 1/2 teaspoons pure vanilla extract

2 cups (260 grams) all-purpose flour, sifted

1/4 teaspoon salt

Instructions:

Preheat your oven to 350 degrees F (180 degrees C). Butter two baking sheets and place them in the refrigerator to chill while you make the batter.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until fluffy (2-3 minutes).

Add the egg yolks and vanilla extract and beat until incorporated. Scrape down the sides of the bowl as needed. Add the flour and salt and beat until you have a well-mixed dough.

To Pipe Cookies: Have ready a pastry bag fitted with a 1/2 inch (1.5 cm) diameter open star tip. Fill the pastry bag about half full, twist the end of the bag to close, and pipe  rosettes or stars by holding the pastry bag perpendicular to your baking sheet, with the tip almost touching the sheet. Squeeze the pastry bag firmly and evenly without moving it until the shape is the desired size. Stop squeezing and push the pastry bag down a little and then lift the pastry bag straight up. Continue to pipe cookies, spacing about 2 inches (5 cm) apart.

Or: Use a cookie cutter to create the shape you would like

Bake cookies for about 11 - 14 minutes or just until the edges of the cookies are barely tinged with brown. Remove from oven and gently transfer the cookies to a wire rack to cool completely. In a covered container, these cookies will keep at room temperature for about 10 days or they can be frozen for several months.

Makes about 30-35 cookies.