Book Update: This is a review and book update! The wonderful Heirloom Cookie Sheet company is creating a super awesome cookie book, and they were nice enough to ask me to be a part of it. I received a cookie sheet and a cookie recipe to make and review. The only compensation was a cookie sheet – no money or anything exchanged hands. Now, I have been using a couple airbake cookie sheets for the past few years. But, the Heirloom Cookie Sheet is built to last and bakes well and very evenly. Just after getting the box I knew this cookie sheet would be different from the others. It is heavy! But not too heavy to handle. It is made of stainless steel instead of thin aluminum like many cookie sheets. Did I mention it’s made in the USA and dishwasher safe? Cool, huh!?
Here is your coupon code for your own Heirloom Cookie Sheet to enjoy for years to come: WTNOV13
10% off 2 or more sheets (limit 10)
This coupon code is ONLY valid during the month of November. Their website again is Heirloom Cookie Sheet.
Recipe Update: These spritz cookies are very popular around Christmas. With spritz cookies, it is so easy to make different shapes by switching out the metal disks from pumpkins to bells to wreaths to whatever you have. The dough can be colored with food coloring or left plain and sprinkled with colored sugar and/or frosted with icing.
**TIPS** The key to this or any spritz cookie recipe is to have the cookie sheets in the fridge or freezer while you are making the dough. The sheets need to be COLD and UNGREASED. This will allow the room temperature cookie dough to stick to sheet.
Cut the butter up and leave on the counter for 20 minutes. This will evenly soften the butter and the butter will become softer more quickly.
Spritz Cookies (Print Version)
1 cup butter, softened (2 sticks)
1 ¼ cup powdered sugar
2 egg yolks
½ tsp almond extract
1 tsp vanilla
2 ½ cups sifted all-purpose flour
½ tsp salt
Red and Green food coloring
Step one: put the cookie sheets into the refrigerator.
Cream butter; add powdered sugar gradually. Blend in egg yolks, extracts, flour and salt. Mix well.
Divide dough into thirds. Tint one part red, one part green and leave one part white. Knead each part in hands until soft and pliable.
Press dough through cookie press (using different discs for each color) onto ungreased HeirloomCookie Sheets.
Optional – Decorate with colored sugar or candies. Bake at 400 degrees 7 – 9 minutes. Makes approx. 7 dozen
my family always makes spritz cookies! yours look super cute 🙂
Thanks! I liked the ability to make different shapes and colors so fast. I have a pumpkin shape too for Thanksgiving.
What kind of cookie press do you use?
I use the Pampered Chef one. Pretty much the reason why is because I used to sell Pampered Chef and got a lot of their stuff for free including the press. If I were to pick one, I would go with Oxo or King Arthur flour. Instead of a twist that renders the cookie overstuffed or underpressed, the single press mechanism presses each cookie with the same amount of dough.
Do these have a flavor and texture similar to the blue tin cookies? I’ve made spritz in the past…but usually disappointed. Dry, crumbly… I think I’ll try these though.