Neapolitan Spritz Cookies
Neapolitan Spritz Cookies
Ingrediënten
- 1½ cups of softened butter
- 1 cup of granulated sugar
- 1 teaspoon of baking powder
- 1 large egg
- 1 teaspoon of vanilla bean paste or 1 tablespoon of vanilla extract
- 3½ cups of all-purpose flour
- 2 ounces of bittersweet chocolate finely chopped and melted
- 2 tablespoons of strawberry-flavored gelatin
Preparation Time: 50 minutes / Baking Time: 7 minutes per batch at 375°F
Instructies
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, use an electric mixer to beat the softened butter on medium to high speed for about 30 seconds.
- Add the granulated sugar and baking powder.
- Beat until well combined, scraping the sides of the bowl as needed.
- Then, beat in the egg and vanilla bean paste (or vanilla extract) until fully combined.
- Gradually add the all-purpose flour and mix until a smooth dough forms.
- Divide the dough into three equal portions.
- In one of the portions, stir the melted bittersweet chocolate until the chocolate is fully incorporated into the dough.
- In the second portion, stir the strawberry-flavored gelatin until well combined with the dough.
- Leave the third portion plain.
- There’s no need to chill the dough at this point.
- Take equal-sized pieces from each of the three colored doughs.
- Roll these pieces into logs and place them together to fit into a cookie press fitted with a ribbon or star-shaped disk.
- Use the cookie press to force the dough through onto an ungreased cookie sheet.
- Bake in the preheated oven for 7 to 9 minutes, or until the edges are firm and just starting to brown.
- Once baked, remove the cookies from the oven and allow them to cool on wire racks.
Notes / Tips / Wine Advice:
This recipe yields approximately 112 servings, with each serving being one cookie.
