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5 Sprinkle Cookies

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Sprinkle Cookies

Today we bring you 5 sprinkle cookies! Can you tell that I am in a sprinkle mood after cookie number 6?   I ended up buying two huge containers of sprinkles at the store when I ran out last weekend for the chocolate-dipped shortbread cookies.  During the week I had a very productive night: getting home, working out, and making dinner all before 8.  I decided to get ahead and make another batch of cookies for our cookie countdown.

I found a recipe for Italian Sprinkle cookies and since these happened to be my most favorite of the Italian variety, I knew I had to make them.  Better yet, this recipe was so easy to make!  The recipe has lemon zest in it which may seem weird to you.  My boyfriend was very skeptical about this addition but it adds a really great flavor to the cookies.  We ate so many of these cookies that I was lucky to have five cookies left to take a picture!

5 Sprinkle Cookies

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5 Sprinkle Cookies
 
Ingredients
  • 1½ cup all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. kosher salt
  • 1½ sticks of unsalted butter (12 tbsp.), at room temperature
  • ¾ cup of granulated sugar
  • 2 tsp. vanilla extract
  • Zest of ½ of a lemon
  • 1 egg
  • 1 cup of sprinkles
  • 1 egg white, light beaten
Instructions
  1. In the bowl of your mixer, combine butter and sugar for about 2 minutes, until light and fluffy.
  2. Sir in vanilla, lemon zest, and egg into the butter mixture until smooth.
  3. In a separate medium-sized bowl whisk together flour, baking powder, and salt.
  4. Add dry ingredients to the butter, and mix until just combined.
  5. Line a baking sheet with silicone baking mat or parchment paper.
  6. Roll dough into 1" balls and place on baking sheet at least 2 inches away from each other.
  7. With the back side of clean measuring cup, dust lightly with flour and press down each cookie ball in disk. Continue to flour the bottom of the measuring cup as needed to prevent the dough from sticking
  8. Refrigerate the cookie disk for 30 minutes.
  9. Preheat the oven to 375 degree F.
  10. Place sprinkles in one bowl and egg white in another bowl.
  11. With a pastry brush, brush each cookie with egg white and then dip into sprinkles, pressing lightly to get sprinkles to adhere. Place each cookie back on baking sheet.
  12. Bake for about 10 minutes until each cookie is set.
  13. Let cool and serve! Keep in a airtight container for 3 days or freeze for up to 3 months,

Source- Adapted from Saveur.com

Looking for more cookie recipes?  Check out our countdown so far:

6 Chocolate-Dipped Shortbread
7 Chocolate Hazelnut Coins
8 Italian Lemon Drops
9 Chocolate Toffee Crackers
10 Cranberry Pistachio Shortbread
11 Christmas Snickerdoodles
12 Chocolate Raspberry Thumbprints

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Seven Italian Butter Spritz Cookies

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I have to admit that I was never a fan of Italian cookies before I started dating my boyfriend.  I didn’t hate them,  I just never really had too many growing up.   My boyfriend loves them because he grew up in Queens and was always surrounded by really good and authentic Italian bakeries.   After we moved in together, he was always bringing home cookies from different bakeries for me to try.  The cookie that is my favorite is the Italian Butter Spritz Cookie with the rainbow sprinkles.

I have searched for the recipe to make these cookies now that we don’t have the NYC bakeries right around us anymore.   The only problem with finding these recipes are is that they heavily guarded by Italian families, understandably because they are so tasty.   After reading a few forums of people trying to find the same recipe I was trying to find, I came across a women, Gretchen Price, that owns a bakery in New Jersey. She has several You Tube videos on how to make the Italian butter cookies she makes in her bakery.  Score!

The results?  Amazing!  Let’s just say the boyfriend was very impressed.

Seven Italian Butter Spritz Cookies

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Seven Italian Butter Spritz Cookies
Author: 
 
Ingredients
  • 7 oz. butter at room temp (about 1¾ stick)
  • 7 oz. shortening (Crisco)
  • 1 cup plus 2 Tbsp. confectioners’ sugar
  • 3 oz. almond paste (before starting soften first by mixing in the bowl of your mixer until it gets almost butter like in consistency)
  • 4 egg whites
  • Pinch of salt
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 3¼ cups flour
  • Sprinkles
Instructions
  1. In the bowl of a mixer, combine the butter and shortening.
  2. Mix in confectioners' sugar and then scrape down the side of the bowl
  3. Add in salt, vanilla extract, and almond extract and mix until combined
  4. Add in almond paste, mix until completely combined- may take few minutes especially if you are using almond paste from the grocery store. Scrape down the sides of the bowl.
  5. Add in egg whites and mix until combined.
  6. Mix in all of the flour,gradually working the mixer up from slow until medium speed until dough forms.
  7. In a pastry bag fitted with a large coupler and a large star tip (like what you would frost cupcakes with) fill bag with cookie dough.
  8. Line baking sheets with parchment paper and preheat oven to 350 degrees.
  9. Just like frosting a cupcake, apply pressure to the bag, starting on the outside start to move in a small circle ending in the middle.
  10. Add sprinkles to the top
  11. Bake for 10-12 minutes until it they just start to turn golden on the outside.
  12. Move to a wire rack and let cool. Store in an airtight container for 2-3 or freeze for later use.

 

Italian Butter Spritz Cookies

Source– Adapted slightly from Crumb Boss
sisterk (2)

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