These cookies, with their touch of Fiori di Sicilia, are inspired by an Italian-American cookie made around Easter time. Although normally hand-formed, I was inspired to make these using my "Spritz Press". I made a glaze that I drizzled over each cookie and then sprinkled with colored nonpareils. The Fiori di Sicilia is a baking extract that has notes of citrus and vanilla. You can, of course, use your own favorite extract-- almond, lemon, whatever you like. If you don't own a cookie press, you can use a pasty bag with a large tip to press out your cookies in whatever shapes you like.
Course Dessert
Cuisine American, Italian
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 48cookies
Author Debby - www.AFeastfortheEyes.net
Equipment
Cookie Press or Piping Bag with Star Tip
Ingredients
COOKIES:
1cupunsalted butter8 ounces, softened at room temperature
3ouncescream cheeseI use Philadelphia brand, softened at room temperature
1cupgranulated sugar
1large egg yolk
1teaspoonpure vanilla extract
1/4teaspoonFiori di Siciliafrom King Arthur Flour (optional, but gives a citrus-vanilla flavor)
2 1/2cupsall-purpose flour11 1/4 ounces, sifted
1egg whitelightly beaten (optional, if not using glaze. Helps to adhere colored or coarse sugar, before baking)
GLAZE:
1 1/2cupsconfectioners' or glazing sugar
2tablespoonsmilk
2tablespoonslight corn syrup
Nonpareilsfor decorating
Colored sugars or other decorations for sprinklingoptional if not making the glaze.
Instructions
Heat the oven to 375°F.
With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter, cream cheese, and sugar in a large bowl on medium speed until light and fluffy, about 4 minutes.
Add the egg yolk and vanilla and whatever extract you wish to use, and beat again until blended. Add the flour and mix on low speed until blended.
Fit a cookie press with a die plate.
Scoop up about a quarter of the dough* and, using a small amount of flour if needed, shape the dough into a log just narrower than the barrel of the cookie press.
Slide the log into the cookie press and spritz the cookies directly onto ungreased baking sheets about 1 inch apart.
(optional) Brush the tops with the beaten egg white and sprinkle with colored sugar if using. Repeat with the remaining dough. Otherwise, don't brush with the egg white and sugar and bake plain. Then make the glaze.
Bake until the cookies are just golden around the edges, 10 to 12 minutes (it’s best to bake one sheet at a time).
Let the cookies cool on the baking sheet on a rack for 5 minutes before transferring them to a rack to cool completely. Be sure the baking sheet is cool before spritzing more cookies.
Glaze:
Blend all of the ingredients. I like to lay my cookies on a cooling rack, and then drizzle the glaze with a spoon. Or, you can dip each cookie in the glaze. Sprinkle with nonpareils or colored coarse sugar. Allow to dry for at least 15 minutes.
Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.
Tips: I found the dough to be a bit soft to work with my cookie press. I refrigerated the dough for about 30 minutes, and froze each baking sheet.
Do NOT line the baking sheets with parchment paper, nor grease them. Spritz cookies want to be on a cool baking sheet.
The reason for freezing the baking sheets, is to prevent spreading of the cookies.