My Spritz Dainties for Cookie Press
Yield
1 batchPrep
30 minCook
10 minReady
40 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ¾ | cup |
brown sugar
packed |
*
|
| 1 | each |
egg yolks
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 177 | ml |
brown sugar
packed |
*
|
| 1 | each |
egg yolks
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
baking soda
|
|
Directions
Preheat oven to 375℉ (190℃).
Combine butter and brown sugar and beat until creamy.
Add egg yolk and vanilla and beat well.
Stir together sifted flour, salt and baking soda.
Blend into creamed mix.
Press dough through desired disk onto ungreased cookie sheet.
Brush tops with egg white, slightly beaten.
Decorate.
Bake 8 to 10 minutes.
