Spritz Cookies - It's All In The Bagging!Posted by High Bladt on February 4th, 2021 Spritz cookies are the most popular cookie in the holidays. I don't make them some other time in the year, just as I don't watch "A Christmas Carol" or "The Grinch" in July. These cookies recreate strong childhood memories to me, mostly of my Mom's frustration together with her antique cookie press. If I had only known the way you use a pastry bag when I was 5, I would have helped ease several of that maternal angst. The correct usage of a pastry bag is an easier way to make spritz cookies, and it lets you make many different shapes with one bag. Just just like the other cookies we've been talking about immediately, the key to cooking cookies over completely from scratch influences mixing method. The Creaming Method is frequently used by cookies, which holiday cookies aren't different. The creaming method means creaming together fat and sugar, adding eggs, then liquid, dry ingredients, as well as any nuts, spices, or seasonings with the end. The first stage with this procedure is most crucial, adding air towards the fat and sugar mixture to get a light and crunchy cookie. When butter and sugar are creamed together correctly, it must appear to be ice cream around the mixer paddle. If the mixture is granular, sparkles, or crunches if you taste it, return towards the mixture and continue to incorporate air until it is quite light and fluffy. Spritz cookie dough won't rest in the refrigerator such as the cookies for Santa we made with sugar cookie dough. Sugar cookie dough must be very firm to be rolled out and cut into shapes. With bagged cookies, the dough needs to be soft enough to push through the pastry bag opening. The correct strategy to hold a pastry bag is by pushing all the dough toward the tip and twisting the top with the bag to push the contents outward. more info 'm right-handed, so I place the twisted end from the pastry bag between my thumb and fore-finger of my right hand. Squeezing with my latest blog post is what pushes the dough toward the end. cookies sydney make is exerting a lot of pressure using their other hand, thus pushing the dough upward. My left hand is utilized only as a guide, and doesn't go squeezing whatsoever. With even pressure from my right hand along with a gentle guide from my left, I develop a small spiral of dough about 1 " in diameter. Coiling the spiral in addition to itself, a final push downward then quickly upward will leave a beautiful first part of spritz cookies. I can decorate with colored sugar, candy pearls, or ice cream sprinkles and bake them for beautiful cookies that ARE the definition of holiday baking to me and so a great many others.Like it? Share it! More by this author |