Thursday, November 8, 2007

Cinnamon Spritz Cookies

I got this from the new Martha magazine, but I changed some things.

3 1/2 cups flour
1 tsp salt
1 tsp ground cinnamon
2 tsp vanilla extract
1 cup sugar
3 sticks butter, at room temperature
2 large egg yolks
2 tsp ground cinnamon mixed with 4 tsp sugar
Wreath disk and cookie press

Preheat oven to 350° F.

Whisk flour, salt, and cinnamon.

Mix sugar, vanilla, and butter until light and fluffy. Beat in egg yolks. Add flower and beat until combined.

Divide dough into 3 portions. Fill press with dough. Press cookies onto baking sheets, spacing them 2 inches apart.

Bake until barely golden, about 9-12 minutes. Immediately sprinkle cookies with cinnamon sugar. Let cool for a few minutes and then carefully transfer to newspaper. (I prefer newspaper over racks because firstly it's recycling, and secondly there is less breakage. Just be careful not to choose a section with color ink.)

Repeat with remaining dough.

Cookies can be stored up to one week. Or frozen between wax paper sheets in an air tight container for about a month.

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