Buttery Yeast Spritz Recipes

BUTTERY SPRITZ COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely., If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

BUTTER SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
• Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.

BUTTERY YEAST SPRITZ

Steps:

• In a small bowl, dissolve yeast in water; set aside. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and yeast mixture. Gradually add flour and mix well. , Using a cookie press fitted with disk of your choice, press dough into desired shapes 1 in. apart onto ungreased baking sheets. Bake at 400° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

BUTTERY YEAST DOUGH

Steps:

• Whisk together both flours and salt. In the bowl of a mixer, combine warm water, sugar, and yeast. Let stand until foamy, 5 minutes.
• Add eggs, zest, and flour mixture to yeast mixture. Beat on medium-high speed with a dough hook until dough pulls away from sides of bowl, about 5 minutes.
• Beat in butter, one piece at a time; continue beating until fully combined and dough is silky but still sticky, about 5 minutes more. Cover with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 1 hour.
• Chill 1 hour. Punch down dough. Refrigerate, covered, 1 hour or overnight.

BUTTERY YEAST SPRITZ

Steps:

• In a bowl, dissolve yeast in water; set aside. In a mixing bowl, cream butter and sugar. Beat in egg yolks and yeast mixture. Gradually add flour.
• Using a cookie press fitted with disk of your choice, press dough into desired shapes 1 in. apart onto ungreased baking sheets. Bake at 400 degrees F for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

BROWNED-BUTTER SANDWICH SPRITZ

Steps:

• In a small heavy saucepan, cook and stir butter over medium heat for 8-10 minutes or until golden brown. Transfer to a small bowl; refrigerate until firm, about 1 hour., Set aside 2 tablespoons browned butter for filling. In a large bowl, beat 1/2 cup confectioners' sugar and remaining browned butter until smooth. Beat in the egg, yolk and vanilla. Whisk flour and salt; gradually add to creamed mixture and mix well., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 8-9 minutes or until set (do not brown). Remove to wire racks to cool., In a small heavy saucepan, bring syrup to a boil. Cool slightly. Whisk in remaining confectioners' sugar until smooth. Beat reserved browned butter until light and fluffy. Beat in syrup mixture until smooth., Spread 1 teaspoon filling over the bottom of half of the cookies. Top with remaining cookies.

BUTTERY YEAST SPRITZ

Steps:

• In a bowl, dissolve yeast in water; set aside. In a mixing bowl, cream butter and sugar. Beat in egg yolks and yeast mixture. Gradually add flour.
• Using a cookie press fitted with disk of your choice, press dough into desired shapes 1 in. apart onto ungreased baking sheets. Bake at 400 degrees F for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

BUTTERY YEAST SPRITZ

Steps:

• In a bowl, dissolve yeast in water; set aside. In a mixing bowl, cream butter and sugar. Beat in egg yolks and yeast mixture. Gradually add flour.
• Using a cookie press fitted with disk of your choice, press dough into desired shapes 1 in. apart onto ungreased baking sheets. Bake at 400 degrees F for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

BUTTERY YEAST SPRITZ

Steps:

• In a bowl, dissolve yeast in water; set aside. In a mixing bowl, cream butter and sugar. Beat in egg yolks and yeast mixture. Gradually add flour.
• Using a cookie press fitted with disk of your choice, press dough into desired shapes 1 in. apart onto ungreased baking sheets. Bake at 400 degrees F for 7-9 minutes or until lightly browned. Remove to wire racks to cool.