Christmas Baking
Spritz Cookies Without a Cookie Press: Pipe Buttery Rosettes With a Star Tip, Baked in 12 to 15 Minutes
Soft butter dough piped with a star tip into rosettes, baked until lightly golden and, if you like, dipped in chocolate and sprinkles.
Instructions
Put the butter, sugar and salt in a bowl. Beat for 5 to 10 minutes, until the mixture is pale, fluffy and creamy.
Add the egg yolks and vanilla extract and beat briefly. Scrape down the sides of the bowl with a spatula so everything is evenly combined.
Add the flour and 2 teaspoons of milk. Mix briefly on low speed until a soft, pipeable dough forms. If it is too stiff, add another 1 to 2 teaspoons of milk. The less milk you use, the better the cookies keep their shape.
Fill a piping bag fitted with a medium open star tip with the dough and pipe rosettes onto a baking sheet lined with parchment paper. If the cookies tend to spread in the oven, chill the sheet in the refrigerator for a little while before baking.
Bake in a preheated oven at 350°F (180°C) (conventional, top and bottom heat) for about 12 to 15 minutes, until lightly golden.
Let the cookies cool on a wire rack. Then dip them halfway into melted coating and top with colorful sprinkles.
- Use as little milk as possible so the rosettes keep their shape.
- Chill the piped sheet briefly if the cookies spread.
- Store in an airtight tin for 1 to 2 weeks.