Vanilla-Bean Spritz Wreaths

VB-Spritz-Cookies-2

I have been waiting patiently to use the Wilton Cookie Press I bought earlier. Waiting patiently because there is the mooncake season earlier then followed by the order last week and the right recipe. I don’t have very good experience using cookie press, it could be the press, it could be the dough. I would say I’m happy with the cookie press at the price tag less than S$20.  It serve it’s purpose, easy to use but the tricky part would be if you’re piping on baking sheet, the cookie will tend to stick the baking sheet up so hold down the baking sheet when you press.

VB-Spritz-Cookies-1

Well, this round I took the recipe from trusted Martha Stewart’s Cookies : The Very Best Treats to Bake and to Share. It’s a lovely book to own and on my next-to-buy book list 🙂 I like that the recipes are simple and the pictures are big and clean.

I halved the recipe and again I don’t have large eggs in the pantry so I adjust the proportion slightly. I also cut down the proportion of cinnamon. The cookies aren’t too sweet, too buttery with a light tinge of cinnamon, it’s lovely!

Vanilla-Bean Spritz Wreaths
190g plain flour
1/2 tsp salt
1/2 tsp ground cinnamon
1 tsp vanilla bean paste
80g caster sugar
150g unsalted butter
1 medium egg yolk

Method
1. Preheat oven to 180 degrees. Whisk together flour, salt, and 1/2 teaspoon cinnamon.
2. Beat butter and 1 cup sugar with a mixer on medium speed until pale and fluffy.
3. Add egg yolks, beating well. Reduce speed to low.
4. Add flour mixture, and beat just until smooth.
5. Divide dough into 3 portions. Pack 1 portion into a cookie press fitted with wreath disk (cover remaining portions with an inverted bowl or refrigerate in an airtight container for up to 3 days; bring to room temperature before using), and press shapes about 2 inches apart onto baking sheets. Bake until edges are just golden, 9 to 12 minutes.
6. Meanwhile, combine remaining 2 teaspoons cinnamon with remaining 4 teaspoons sugar. Sprinkle over hot cookies. Let cool on sheets on wire racks. Repeat. Cookies can be stored in a single layer in airtight containers up to 4 days.

Preheat oven to 350 degrees. Whisk together flour, salt, and 1 teaspoon cinnamon.
Beat vanilla seeds and 1 cup sugar with a mixer on medium speed until incorporated, about 3 minutes (sugar will clump together slightly). Add butter, and beat until pale and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Reduce speed to low. Add flour mixture, and beat just until smooth.
Divide dough into 3 portions. Pack 1 portion into a cookie press fitted with wreath disk (cover remaining portions with an inverted bowl or refrigerate in an airtight container for up to 3 days; bring to room temperature before using), and press shapes about 2 inches apart onto baking sheets. Bake until edges are just golden, 9 to 12 minutes.
Meanwhile, combine remaining 2 teaspoons cinnamon with remaining 4 teaspoons sugar. Sprinkle over hot cookies. Let cool on sheets on wire racks. Repeat. Cookies can be stored in a single layer in airtight containers up to 4 days.
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About Elyn

The joy of baking is seeing how much people enjoy them. I would love to offer these "joy" to you so drop me a note and we can discuss!
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2 Responses to Vanilla-Bean Spritz Wreaths

  1. Irene Low says:

    Hi

    Is the cookie press good to use?? Do you have to dust it with flour?

    Your recipe stated vanilla bean paste, but step 2 mentioned vanilla seeds? Seeds from the vanilla pods??

    Lovely cookies indeed…

    I like the texture sheet where your bakes sit on. Is it something like a wrapping paper? Where you got this?

    Good bakes!

  2. Elyn says:

    Hi Irene, Yes .. the cookie press is good to use, no need to dust with flour. Sorry, have edited the method. The new tools I have used in the recent bakes will be put up in next mth catalog!

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