Cindy usually makes these cookies each year, but she is out of town so I had to finally learn how to make them. She gave me the recipe years ago and explained all the things she changes. I have handwritten notes, that I took about the process, written all over the margins of the recipe. I will summarize it all in one place for you.
Shortbread/Sugar/Spritz Cookies
1-1/2 sticks butter
1 cup sugar
1 egg
1 tsp vanilla
2-1/4 flour, sifted (or 2 cup flour AND 1/4 cup cocoa powder for chocolate layer)
***Note: I make one batch of chocolate dough and one of vanilla. Together they yielded about 13 dozen cookies.
1. Cream butter and sugar together. I put mine in the KitchenAid and beat for 6-10 minutes.
2. Add the vanilla and egg. Beat a few more minutes.
3. Add flour by quickly. Don't overmix.
4. You may need to refrigerate the dough to make it more stiff. I press one layer into a square baking dish and stick it in the freezer while I make the second layer.
*** Note: if you make the vanilla batch first, you don't have to clean your bowl or beater when you make the chocolate batch.
5. Pull your dough out of the frig once it has stiffened some. Cut in half.
Roll the first piece out. Once it is rolled out a bit, roll the dough up like a jelly roll. Those are your spiral cookies.
For the striped cookies, cut the rest of the dough in half and stack the two halves on top of each other. Now roll out.
***Note: these cookies keep well inthe refrigerator. I kept mine for about two weeks in the frig. I would slice off about a dozen and cook them and wrap the rest of the dough up and put it back in the frig.
Oh, and we made chocolate covered pretzels. They are so addicting. We made white chocolate ones too, but I didn't take a picture of them.
mmmmmmm i love those chocolate covered pretzels. especially the white chocolate ones!
ReplyDelete-Sarah