The Christmas Cookie Cookbook by Ann Pearlman

Author:Ann Pearlman
Language: eng
Format: epub
Publisher: Atria Books
Published: 2010-12-19T05:00:00+00:00

Cream Cheese Spritz Cookies

16 tablespoons (2 sticks) unsalted butter, softened

3 ounces cream cheese, softened

1 cup sugar

1 large egg, separated

1 teaspoon pure vanilla extract

2½ cups all-purpose flour, sifted

Colored sugars or other decoration, for sprinkling (optional)

Position a rack in center of oven and preheat oven to 375 degrees.

Using a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat butter, cream cheese, and sugar on medium speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat again until blended. Add flour and mix on low speed until blended.

Fit a cookie press with a die plate. Scoop up about one-fourth of dough and, using a small amount of flour if needed, shape dough into a log just narrower than barrel of cookie press. Slide log into cookie press and spritz cookies directly onto ungreased cookie sheets about 1 inch apart.

Lightly beat egg white and brush tops of cookies. Sprinkle with colored sugar or other decorations (if using). Repeat with remaining dough.

Bake for 10 to 12 minutes, or until cookies are just golden around the edges. It is best to bake one sheet at a time. Let cookies cool on cookie sheet on a rack for 5 minutes before transferring them to a rack to cool completely. Store at room temperature or freeze in an airtight container, separating cookie layers with wax paper.

Makes about 100 cookies, depending on the size and style.

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