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Prep Time: 40 Minutes Cook Time: 12 Minutes |
Ready In: 52 Minutes Servings: 10 |
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This is a Martha Stewart recipe. Martha describes them this way: Delicate yet buttery rich, these spritzes are lavished with an immoderate amount of vanilla and a generous sprinkling of cinnamon sugar. These sound so good...I can't wait to try them! A cookie press is necessary for these cookies. Ingredients:
3 1/2 cups flour |
1 teaspoon salt |
1 teaspoon ground cinnamon |
2 vanilla beans, halved lengthwise |
1 cup granulated sugar |
1 1/2 cups unsalted butter, room temperature (3 sticks or 3/4 lb.) |
2 large egg yolks |
cinnamon sugar (made with 2 tsp. ground cinnamon mixed with 4 tsp. granulated sugar) |
Directions:
1. Preheat oven to 350 degrees F. Have ready ungreased baking sheets.
2. Whisk together the flour, salt and cinnamon. Using the tip of a paring knife, scrape vanilla seeds into a large bowl, and discard pods. Add sugar and beat with a mixer on medium speed for 3 minute. Ad butter and beat until pale and fluffy. Beat in egg yolks. Add flour mixture, and beat until just combined.
3. Attach a wreath disk to a cookie press. Divide dough into 3 portions. Fill press with dough. Press cookies onto baking sheets, spacing them 2 inches apart. Bake until barely golden 9-12 minutes. Immediately sprinkle cookies with cinnamon sugar. Let cool slightly, then transfer to wire racks to cool completely. Repeat with remaining dough. Cookies can be stored or up to 1 week.
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