Today is already the 3rd Advent and I am finally starting my Christmas baking. First up, Spritzgebäck, a very traditional German Christmas cookie. The dough gets shaped by pushing it through a cookie press, creating a cookie that is very fragile and buttery, with a tasty hint of lemon and vanilla.
Hope you are also all done with your Christmas shopping ( I am!!) and are able to relax at home in front of the fire place with a cookie, like this Spritzgebäck, and a cup of tea.
|Spritzgebäck|| || |
- ¾ cup 3½ Tablespoons (220 g) unsalted organic butter, at room temp.
- ½ cup 2 Tablespoons (80 g) powdered sugar
- 1 teaspoon (5ml) vanilla extract
- 1 organic egg, at room temp.
- 1 organic egg yolk, at room temp.
- 1 teaspoon lemon zest
- 2 cups 1½ Tablespoons (250 g) organic flour
- ⅓ cup 1 Tablespoons (50 g) organic corn starch
- Preheat your oven to 350 F convection. Line Baking sheet with silicon pad or baking paper.
- Mix cornstarch and flour, set aside.
- In a stand-mixer cream butter and sugar on medium high speed(about 4 mins).
- Add egg and egg yolk, mix well.
- Stir in lemon zest and vanilla.
- Slowly add the flour mixture to the butter mixture with stand-mixer setting on slow. Combine well.
- Transfer dough in a cookie press and press the dough into preferred shapes onto the prepared baking sheets.
- Bake for about 10 minutes or until the cookies are golden.
- Cool on rack and store in cookie boxes. Enjoy!