~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Friday, November 14, 2008

Spritz Cookies (lemon and almond)

Spritz Cookies (lemon and almond)...These cookies are great buttery cookies. I tried this recipe and did a variation by adding 2 flavors to the original recipe. I love lemon flavored cookies and my husband loves almond flavored...so what better way than to split the dough in two and make both!

These tender cookies are great with a cup of coffee or tea. They are cute and small. You can use whatever method you like to form the cookies. I freeze mine so that we don't eat the whole lot...and take out one or two for a treat. You can definitely dip them in chocolate, sprinkle some powdered sugar or just leave them plain. Hope you enjoy...

You will need: adapted from America's Test Kitchen Baking Cookbook

1 large yolk
1 TBS heavy cream
1 tsp vanilla extract*
16 TBS (2 sticks) butter, very soft
2/3 cup sugar
pinch of salt
2 cups all purpose flour

1. Adjust an oven rack to middle position and heat oven to 375 deg F.
2. Line a large baking sheet with parchment paper.
3. Whisk the egg yolk, cream, and vanilla together in a small bowl.

Make sure the butter is at room temp for about 2 hours. You want the butter to bend.

4. In a large bowl, beat the butter, sugar and salt together with an electric mixer on med - high until light and fluffy 3-6 minutes.
5. Beat in the yolk-cream mixture until combined, about 30 seconds, scraping down the bowl as needed.
6. Reduce the speed to low and slowly mix in the flour until combined about 30 sec.
The original recipe has you add the variation flavoring(lemon juice/almond flavoring) into the yolk mixture and the finely ground almond/peel into the flour mixture.

* After I split the dough in two...I added the grated rind of a small lemon and 2 -3 tsp lemon juice to one portion of the dough and 1/4 cup finely ground almonds and 1-2 tsp almond flavoring to the second portion. Mix thoroughly to combine.

7. Pipe (or form into balls/logs and press with a fork) onto prepared baking sheets about 1 1/2 inches apart.
8. Bake cookies one sheet at a time until they are light golden brown, 10 -12 minutes.
~Baking time depends on how big your cookies are...just check to not over burn. If you under bake them they will be on the moist side and not crispy . That is what I did to the almond ones. You can see that that they are lighter in color. I think these cookies are better crispier. ~

9. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack and let cool completely. That is key! I tasted one when it was warm and one when they were completely cooled. They are much better (flavor wise when allowed to cool completely).

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