spritz cookies

I have owned a spritz cookie press for almost three years but never opened it. This Christmas presented the perfect occasion to debut some festive trees and wreath shapes. Opting to use a recipe with cream cheese, the process was simple from start to finish.

Spritz cookies tend to have a mild butter flavor so the addition of cream cheese paired nicely. Note that the cream cheese flavor was barely noticeable and kept the cookies moist and creamy. While in the oven, be sure to watch the cookies carefully as they should retain a soft and chewy texture (barely golden brown on the bottom).

Feel free to decorate the cookies with your choice of nonpareils or sprinkles! These are best stored in the refrigerator and keep for one week. Because spritz cookies are still unfamiliar territory for me, share your favorite recipe below!

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spritz cookies

½ pound unsalted butter, softened
3 ounces cream cheese, softened
1 cup granulated sugar
1 egg yolk
1 teaspoon vanilla
2½ cups all-purpose flour
food coloring (optional)

Preheat oven to 375˚ conventional (350˚ convection). Be sure to measure and prepare all of the ingredients before starting the dough.

Cream butter, cream cheese and sugar until well blended in a heavy mixing bowl. Beat in egg yolk and vanilla until combined.

With the mixer on low speed, slowly add the flour until completely incorporated. If using food coloring, add desired amount and beat until just combined.

Following your cookie press instructions, pipe the cookies directly on a nonstick baking sheet (do not use parchment paper). Bake anywhere between 7-12 minutes depending on your oven. (I recommend carefully watching the first batch to determine the baking time.)

Optional notes: Feel free to decorate the cookies after piping with nonpareils or sprinkles. Another option is to add the nonpareils directly to the dough.

Borrowed from caramel potatoes.