I awoke at my usual early hour of the morning to find a fresh blanket of pristine snow. Finally. A thin blanket of white to make Christmas week picture perfect.
After a cup of my seasonal favorite, Starbucks Christmas Blend (make that a few cups), I decided to take my Saturday morning and make cookies. My friend Mike sent me an early present, a vintage cookie press so I knew I would have to try it out and make for the first time ever, Spritz cookies. I also wanted to make a cookie that became a favorite last year, German Chocolate Cake Cookies.
A throwback to the 50's with this fabulous "cooky" press!
It took me a few attempts to find just the right number of twists to make the perfect spritz cookie. I have never used a cookie press before (or as the box says, "cooky" press) so I had to play for a while to get the perfect cookie. I used Martha Stewart's Spritz cookie recipe and it was excellent.
A classic Spritz
The German Chocolate Cake Cookies are to die for. The recipe was found in the 2008 special issue of Paula Deen's Holiday Baking. The are easy to make and oh so good! The recipes for both cookies can be found below.
German Chocolate goodness!
Spritz Cookie Recipe:
3 sticks of unsalted butter, creamed
2 egg yolks
1/4 t salt
3 3/4 C all purpose flour
Preheat oven to 375 degrees. Cream the butter and sugar together until light and fluffy, about 5 minutes. Add the egg yolks, mix to combine. Add vanilla and salt, mix to combine. Slowly add the flour mixture, mixing until just combined.
Fill the canister of the cookie press with dough. Press the cookies out onto a CHILLED, ungreased half sheet baking pan.
Bake at 375 degrees for exactly 12 minutes. Do not let the cookies brown! Remove from the baking pan and allow to cool on a wire rack. Makes about 6 dozen cookies!
German Chocolate Cake Cookies:
1 stick unsalted butter (softened)
1/2C firmly packed brown sugar
1 large egg
1 4oz bar of German's sweet chocolate, melted
1 1/4C all purpose flour
1/4C unsweetened cocoa powder
1t baking soda
1 1/2C sweetened flaked coconut
1C chopped pecans
Preheat oven to 359 degrees. Line half sheet baking pans will parchment or silpat baking liners.
In the bowl of a stand mixer, beat butter and sugars at medium speed until fluffy. Add egg and vanilla, beating until combined. Add melted chocolate, beating until combined.
In a medium bowl, combine clour, cocoa, baking soda and salt. Gradually add to the butter mixture, beating util combined. Stir in coconut and pecans. Drop batter by heaping tablespoonfuls, 2 inches apart onto prepared baking sheets. Bake for 10-12 minutes, or until the cookies are set in the center. Let the pans cool for 2 minutes and remove cookies to a wire rack to cool completely. Makes approx. 3 dozen cookies