Butter cookies (squirt-pressed)

Votes: 1

Time: 25 min.
Complexity: easily
Quantity: 60 cookies

The dough for a syringe press differs from other cookie doughs in that it needs to be pliable and easy to press out. This means it contains more butter, resulting in incredibly tender, melt-in-your-mouth cookies that bake in just a few minutes. Fill the press with chilled dough for easier handling. Before baking, sprinkle each cookie with colorful sprinkles. This will give your cookies a festive look. Bake them for Christmas, Easter, or just any occasion, and their almond-vanilla aroma will quickly bring everyone together for tea.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g butter
1 cup powdered sugar
1 tsp vanilla extract
0.5 tsp almond extract
1 large egg
2 and 1/4 cups premium flour
1 teaspoon baking powder
Colored sprinkles
Special equipment: cookie press

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, almond extract, shortcrust pastry, eggs

Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a large bowl, beat the butter and sugar with a mixer until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix; don't worry if the mixture separates. Sift together the flour and baking powder and add to the butter. Knead the dough.

Using a cookie press, pipe the dough onto ungreased baking sheets. Sprinkle with colored sprinkles.
Bake until the cookies are set but still light in color, 6-8 minutes. After a few minutes, transfer the cookies to a wire rack and cool.

Categories:

recipe / Mixer / Festive dishes / Christmas / Desserts / Cookie / Food Network - recipes

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