Another new Christmas Cookie for 2018- but this one went over much better.
I had such a hard time getting these out of the spritz cookie gun!!! I have 2- a mini and a larger one. I had issues with both. But Q comes in the kitchen and knocks them all out! These were a hit and I feel like everyone enjoyed them. I would make these again, as long as I can get the spritz maker to work or Q is here. HAHAHAHA
The recipe calls for Mint Extract but I passes on that. We also did not decorate them.
Ingredients
- 1 cup butter, softened
- 3 ounces cream cheese, softened
- 1 cup sugar
- 1 large egg, separated
- 1 teaspoon vanilla extract
- 2 teaspoons red paste food coloring
- 1/2 teaspoon peppermint extract, optional- Nope
- 2-1/2 cups all-purpose flour
- 1 tablespoon baking cocoa
- 1 tablespoon water
- Nonpareils or sprinkles
Directions
- 1Preheat oven to 350°. Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, vanilla, food coloring and, if desired, extract. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture.
- 2Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. In a small bowl, mix egg white and water; brush over cookies. Decorate as desired with nonpareils or sprinkles. Bake until set, 10-12 minutes. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely.
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