strawberry spritz


strawberry spritz
recipe adapted from martha stewart

  • 3 cups (spooned and leveled) all-purpose flour
  • 1 cup confectioners' sugar
  • 1 cup (2 sticks) cold unsalted butter, cut in pieces
  • 1/2 teaspoon salt
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 1 tsp strawberry extract
  • few drops of red food coloring
  1. Preheat oven to 350 degrees. 
  2. Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.   
  3. In a small bowl, lightly beat egg yolks, vanilla, strawberry extract and food coloring; with motor running, add to food processor. Process just until a dough forms. 
  4. Fill cookie press, and form cookies on baking sheets according to manufacturer's instructions. 
  5. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack. 
  6. Store finished cookies in an airtight container, up to 2 weeks.

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