These Vanilla Spritz cookies are light, crunchy, and just a little chewy in the center. They are so delicious and perfect at Christmas time.
Ingredients:
1/2 cup unsalted butter at room temperature
1/2 cup powdered icing sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
2/3 cup all purpose flour, sifted
2 1/2 tbsp cornstarch
1/8 tsp salt
Method:
Cream the butter, sugar, vanilla extract and almond extract together for 5 minutes on a medium speed, until fluffy.
Add flour, corn starch and salt, and mix only until combined.
Spoon into a piping bag fitted with a star tip (Wilton 1M).
Pipe 1 1/2" - 2" mounds onto a baking tray lined only with baking paper. Do not add any butter or grease on the paper or tray. Taller mounds will give a taller baked cookie, aim for a mound that is more tall than it is wide.
Refrigerate the tray of cookies for 30-45 minutes. This is to ensure the cookies don't spread too thin when baking.
Bake in a preheated oven at 325 degrees for 20 minutes, or just until the edges of the cookies are golden.
Store leftover cookies in a sealed container for up to 4 days.
Recipe makes 14-18 cookies.
Enjoy!