Buttery Yeast Spritz
Total TimePrep: 15 min. Bake: 10 min./batch
- 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
- In a small bowl, dissolve yeast in water; set aside. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and yeast mixture. Gradually add flour and mix well.
- Using a cookie press fitted with disk of your choice, press dough into desired shapes 1 in. apart onto ungreased baking sheets. Bake at 400° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts2 each: 76 calories, 5g fat (3g saturated fat), 18mg cholesterol, 48mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.
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Sep 18, 2019
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?? :)
Dec 11, 2010
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!