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.
Storage:
To store these Neapolitan Spritz Cookies, layer them between sheets of waxed paper in an airtight container and cover it. You can store them at room temperature for optimal freshness. Enjoy your delicious homemade cookies!--------------------------------------------------------------------------------------------------
