THIS IS THE NO ALMOND PASTE VERSION!
I should clarify right away that this Christmas Butter Spritz recipe is NOT JUST FOR CHRISTMAS!
This is a fabulous cookie recipe to make all year round, but it seems to be made and sought after mostly during Holiday Time!
I suppose the insurgence of Cookie Exchanges from Thanksgiving through to the New Year is the trigger, but whatever the occasion you will not be sorry to have this cookie recipe in your repertoire!
This is a variation on my Famous Woodland Bakery Italian Butter Spritz Cookie Recipe which happens to have Almond Paste in it. Many have told me that they cannot use almond paste for allergy reasons or that they cannot find it anywhere, or that they simply Don’t like it!
So for those of you who are Sans Almond Paste, try this recipe on for size!
- Unsalted Butter at room temperature 2 sticks (8oz) (227g)
- Granulated Sugar 1 cup (200g)
- Large Egg 1 (50g)
- Whole Milk 2 Tablespoons (44ml)
- Vanilla Extract ½ teaspoon
- Pastry Flour Or Cake Flour 2 cups (240g)
- Salt ¼ teaspoon
- In the bowl of the Kitchen Aid Mixer fitted with the paddle attachment (or in a large mixing bowl with a hand beater) cream the butter and sugar until light and fluffy.
- Combine the egg and vanilla extract together and add to the creaming butter mixture.
- Stop the mixer and scrape the sides of the bowl to incorporate well.
- Add the milk and mix until combined, scrape the sides again.
- Sift the flour and salt together, then add to the mixer all at once and mix on low speed just until combined. Do not over mix or you will create a tough dough.
- With your Heavy Duty Arrow Thermo Pastry Bag fitted with the #866 tip all provided in your Woodland Bakery Professional Series XL Decorating Kit you will pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart.
- You may of course use a cookie press as well
- This is a very stiff dough, which is why I recommend a very durable pastry bag
- Depending on your method of measuring ingredients, you may find if you are using the inferior method of cups/volume measure vs the superior Weighing with Scale you will have a dough that is inconsistent based on heavy handed measuring with cups.
- If you feel that your dough is too stiff to pipe, you may add a few tablespoons more milk to the recipe.
- To avoid spreading of the dough, you may place the sheet tray of piped cookie dough in the freezer while you preheat the oven to 350 degrees F.
- After about 15 minutes or once your oven has reached proper temperature bake for about 15-18 minutes or until the cookies are lightly browned on the edges.
~Make sure that the butter is not too soft before making the dough.
~Be sure to cool cookie sheets between batches. A hot cookie sheet can melt the butter before the cookie dough can set.
~There is no need to grease a cookie sheet unless the recipe indicates to do so. Greasing a cookie sheet when the recipe does not call for it can cause the cookies to spread too much and brown too quickly around the edges.
~Before baking an entire batch, bake a test cookie to give a good indication of dough condition. If it spreads too much, the dough may be too soft. Try refrigerating dough until well-chilled (1 to 2 hours). If the dough is still too soft, stir in 1 to 2 tablespoons of more flour.
Allow to cool completely before filling with your choice of Jam, Tempered Chocolate Ganache or Buttercream
Finished cookies can be stored at room temperature for up to 2 weeks in a clean, dry airtight container.
If you choose to use Ganache as a filling, you will have to be careful as that is a dairy product and will spoil faster, store ganache filled cookies in the refridge for up to 2 weeks