We are almost at the end of week two
with one more post to go tomorrow. It's been quite a busy week but a fun one!
During the 1500s, the custom of
making gingerbread transitioned into the making of Spritz cookies. The recipe
was passed down from parents to children as a Christmas tradition. Spritz
cookies are made with butter, flour, sugar and eggs. The dough is squirted
through a cookie press to make various designs, and the cookie is buttery and
crispy.
Scandinavian countries serve this
dessert during the Christmas season. The shapes are often Christmas trees,
flowers or various designs. A Norwegian version of the cookie is shaped in S's
and O's. Food coloring, raisins, nuts, candied fruit and almond or citrus
extract can be added for flavor.
Another popular recipe variation is
the Chocolate Spritz. This is made by adding melted, unsweetened baking
chocolate to the butter and sugar mixture. Almond Spritz and Lemon Spritz are
also favorites. Some bakers also add toppings to their cookies. These can
include a simple dusting of confectioner's sugar, colored sprinkles or
desiccated coconut. Spritz cookies can also be dipped in melted chocolate, or
iced with a vanilla or rum glaze made with powered sugar.
I chose to make a Lemon Spritz
Cookie. I don't own a cookie press, so I piped some of the cookies and the rest
were shaped into balls and flattened. They are sandwiched with a luscious
chocolate buttercream. These cookies were refreshing and the lemon came
through beautifully. They have a light texture and scrumptious buttery taste.
Paired with the chocolate buttercream, it is cookie heaven! :D
You will need:
Makes: 35 1-inch cookies
1/2 cup Unsalted butter, at room
temp
1/3 cup Granulated sugar
1/2 cup Powdered sugar
1 large egg, plus one yolk
1 tbsp Lemon zest
1 tsp Lemon extract
1 1/2 cups All- purpose flour, plus 2
tbsp
3 tbsp Cornstarch
For the filling:
½ cup Unsalted Butter, softened
2 2/3 cups Powdered sugar
1/3 cup Heavy whipping cream
1 ½ tsp Vanilla
Make the Cookies:
Preheat oven to 350F. Line two baking
sheets with parchment paper.
Cream the butter using an electric
hand-mixer or a stand mixer until light and fluffy, about 2 minutes. Sift the
all purpose flour and cornstarch. Add the zest and combine. Set aside.
Add the granulated sugar and powdered
sugar to the butter. Beat for another minute. Now add the egg and beat until
combined. Add the yolk and beat for another minute. Add the lemon extract. Now
slowly add in the flour mix with the mixer on low speed. Beat until just
combined.
Transfer dough to a piping bag fitted
with Wilton Tip #1M. Pipe rosettes onto lined baking sheets, an inch apart from
each other. If you don’t want to pipe the cookies, you can roll them into
marble sized balls. Flatten with a fork dipped in powdered sugar to prevent
sticking. Form a criss- cross pattern with the tines of the fork.
Bake in the oven for 10-11 minutes
until the bottoms are golden. The cookies will be pale on top. Transfer to a
cooling rack and cool completely. They can be eaten as is or assembled into
sandwiches.
Make the Filling:
Cream the butter until light and
fluffy. Sift the cocoa and powdered sugar. Add it the butter alternately with
the heavy cream. Blend in the vanilla. Beat for 3-4 minutes until smooth,
creamy and fluffy.
Transfer buttercream into a piping
bag fitted with Tip 1M. Once the cookies are completely cooled, pipe a layer of
buttercream on the bottom of one cookie and top it with another. You can also
spread the buttercream with a spatula. Piping makes it look elegant and gives
it the effect of a real sandwich.
Plain cookies can be stored in
air-tight container for 4-5 days. Sandwiched cookies are best eaten the same
day.
A for ANZAC BISCUITS - AUSTRALIA
B for BASBOUSA - EGYPT
C for CHOCOLATE ECLAIRS - FRANCE
D for DAMPER BREAD - AUSTRALIA
E for EMPANADAS - MEXICO
F for FLAN MEXICANO - MEXICO
G for GRISSINI BREADSTICKS - ITALY
H for HOT MILK SPONGE CAKE - USA
I for INDIAN LADI PAV - INDIA
J for JOULUTORTTU - FINLAND
K for KORVAPUUSTI - FINLAND
C for CHOCOLATE ECLAIRS - FRANCE
D for DAMPER BREAD - AUSTRALIA
E for EMPANADAS - MEXICO
F for FLAN MEXICANO - MEXICO
G for GRISSINI BREADSTICKS - ITALY
H for HOT MILK SPONGE CAKE - USA
I for INDIAN LADI PAV - INDIA
J for JOULUTORTTU - FINLAND
K for KORVAPUUSTI - FINLAND
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
These chocolate filled cookies look awesome..and piping them from a rosette nozzle sounds very interesting.
ReplyDeleteLemon cookies, chocolate buttercream....you have me drooling now! They look wonderful. Kudos to you for such a beautiful effort!
ReplyDeleteOmg, these cookies looks absolutely scrumptious and am just drooling especially over those chocolate buttercream. Mouthwatering here.
ReplyDeleteOMG! these look very tempting. as soon as I read lemon, I was sold :)
ReplyDeleteOh my that contrast of white and chocolate looks so inviting!..won't mind digging in Nams..
ReplyDeleteLove the combination.. Lemon cookies with choco.. yum yum yum
ReplyDeleteAwesome looking cookie sandwiches. Love the combination of lemon cookies with the chocolate buttercream.
ReplyDeleteLemon cookies looks so tasty and the chocolate filling is damn delicious.
ReplyDeletelemon cookies looks very buttery. Delicious!!
ReplyDeleteI so love this sandwich cookies.. Awesome pick!!
ReplyDelete