I HAVE to share… My family and I were able to escape our frigid New York weather for Valentine’s Day this year. It was WONDERFUL! 🙂
Besides being relaxed and warm, we were able to enjoy the sunset from the top of a volcano,
and release baby sea turtles into the Pacific Ocean each night after sunset. (When the sky was free from pelicans, hawks, and vultures! )
Before we left on our trip, I did squeeze in a Valentine’s Day dessert (of course!). This is a simple and amazing recipe for what I think are the perfect spritz cookies. When working as a chef years ago, the father of one of my daughter’s best friends made thousands of these cookies. (TWENTY thousand in a weekend for a single event to be exact- I am happy he is still willing to make them!) He has since made them with his kids and their friends (including my lucky daughter!) and I have been the fortunate recipient of not only warm cookies but also the fabulous recipe. I’m happy to share it this week with my friends at Fiesta Friday #57 at The Novice Gardener. By changing the cookie press shape, they are perfect for any occasion! We ate most of them plain but sandwiched some of them with dulce de leche or Biscoff spread. Yum! 🙂
Perfect Spritz Cookies
- 8 oz butter (2 sticks), softened
- 3 oz (6 T) cream cheese, softened
- 1 cup granulated sugar
- 1 egg yolk
- 1/4 tsp coarse salt
- 1/4 to 1/2 tsp cinnamon
- 1 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour
- Preheat oven to 350 degrees on convection.
- In the bowl of a stand mixer with a paddle attachment, cream butter and cream cheese on medium speed until fluffy, about 3 minutes.
- Add sugar; beat to combine.
- Add egg yolk and vanilla; beat well.
- Add salt and cinnamon; beat to combine.
- Slowly add flour and mix on low speed until incorporated.
- Using a cookie press, pipe onto parchment-lined cookie sheets.
- Bake for 11 to 12 minutes or until lightly browned. Cool on a wire rack.
One Year Ago:
Two Years Ago: