Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Glazed Spritz Cookies
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- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 75 to 90 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 82.5 servings
- Calories
- 41
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 0 g
- Cholesterol
- 7 mg
- Sodium
- 19 mg
Delicate, buttery and crisp, spritz cookies are a holiday classic for good reason. This version uses brown butter to enhance their richness, adding a subtle nuttiness and depth of flavor. Easily pressed into festive shapes and finished with a simple vanilla glaze and sprinkles, they’re as fun to make as they are to share.
- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 75 to 90 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 82.5 servings
- Calories
- 41
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 0 g
- Cholesterol
- 7 mg
- Sodium
- 19 mg
Ingredients
For the Cookies:
For the Glaze:
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Directions
Special equipment:
A cookie press- Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Melt the butter in a medium skillet over medium heat, swirling occasionally, until brown flecks appear, 5 to 7 minutes. Transfer the butter to a large bowl, scraping the bottom of the skillet. Refrigerate until completely cooled and opaque but still soft, 30 to 45 minutes.
- Meanwhile, whisk the flour, baking powder and salt in a medium bowl.
- Add the granulated sugar to the cooled browned butter and beat with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add the egg and beat until well incorporated. Add the water and vanilla paste and beat again. Add the flour mixture and beat on low speed until combined.
- Assemble a cookie press according to the manufacturer’s instructions. Working in batches, fill the press with some of the dough. Press cookies about 1 inch apart onto 2 ungreased, unlined cookie sheets.
- Bake, switching the pans halfway through, until the cookies are set and lightly browned around the edges, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer the cookies to racks to cool completely. Repeat with the remaining dough.
- Make the glaze: Whisk together the confectioners’ sugar, milk, vanilla paste and salt in a medium bowl until smooth. The glaze should be very thick but pourable; whisk in more milk if needed. Dunk the tops of the cooled cookies into the glaze and let the excess drip off. Sprinkle with nonpareils.
