Buttery Yeast Spritz
Yeast may be an unusual ingredient for cookies, but the buttery flavor is fabulous. These were my mother's favorite cookies...now I make them for my children and grandchildren.
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 2 tablespoons warm water (110° to 115°)
- 2 cups butter, softened
- 1 cup sugar
- 2 large egg yolks, room temperature
- 4 cups all-purpose flour
Reviews
This was my first time making "Spritz" cookies. The dough was easy to work with and I feel the cookie tasted good. My problem was the cookies browned quickly on the bottom even when I place the cookies on the top shelf of my oven. I decreased the oven temperature but I feel they still got too brown before actually getting done. It didn't matter if I used a shiny, non-stick, or dull cookie sheet. The other problem I had the cookies broke very easily. That seemed to happen after I decreased the oven temperature. If any one has tried this recipe and you have any tips please leave a review with what worked for you. I do want to try this recipe again. ps.... does taste of home editors have tips?? :)
I was excited to make these as I am a butter cookie and spritz fan. They held their shape well and stuck to the pan well while spritzing. But they seem greasier to me than some other recipes. Not quite my ideal. Sorry!