Spritz Cookie with a Soft Middle

For Spritz Cookie with a Soft Middle, the counter starts with unsalted butter room temperature, powdered sugar, and kosher salt. Portion it for 36 Cookies.

Count on 15 minutes of prep, 7 minutes of cooking, 10 minutes of resting, about 32 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 cups unsalted butter room temperature
• 1 ½ cups powdered sugar
• ¼ teaspoon kosher salt
• 1 lemon zested
• 2 eggs
• 1 teaspoon vanilla extract
• 4 ½ cups pastry flour or low protein All-Purpose like White Lily
• 5 tablespoons cornstarch

How the cooking goes

1. Warm the oven to 350°F.
2. In the bowl of a electric mixer fitted with the paddle attachment, cream the butter, sugar, salt, and lemon zest until light and fluffy.
3. In a small bowl, whisk together the eggs and vanilla. Slowly add to the butter mixture with the mixer on medium-high, scraping down the sides of the bowl after each addition.
4. Whisk the flour and cornstarch together in a bowl.
5. Put the flour mixture to the butter mixture and stir on low just to combine.
6. Move batter to a pastry bag fitted with the desired tip. You used an Ateco #824 star tip for the green, an Ateco #801 round tip for the white, and an Ateco #800 round tip for the red.
7. Pipe the desired shapes onto a sheet pan lined with baking paper. Then chill the dough for 10 minutes.
8. Bake in the preheated oven for 5-7 minutes or until the edges and bottoms just begin to brown and the cookies are completely matte. Move it onto cool on a wire rack.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Fruitcake Cookies with Brandy Cream Cheese Frosting Whipped for Cakes and Old Fashioned Date Pinwheels for the Dessert Plate.