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Vanilla Bean Spritz Cookies

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Vanilla Bean Spritz Cookies
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Prep Time 20 minutes
Cook Time 5-8 minutes
Servings
5 dozen
Ingredients
  • 3 sticks unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 vanilla bean seeds scraped out
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 8 ounces semi-sweet or milk chocolate melted
  • Crushed candy canes for decorating
Prep Time 20 minutes
Cook Time 5-8 minutes
Servings
5 dozen
Ingredients
  • 3 sticks unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 vanilla bean seeds scraped out
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 8 ounces semi-sweet or milk chocolate melted
  • Crushed candy canes for decorating
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In the bowl of a stand mixer, cream the butter, sugar and vanilla bean seeds until light and fluffy, about a full 3-5 minutes.
  3. Add the salt plus half the flour, beating until combined.
  4. Add the remaining flour and beat until the dough forms a ball. If the dough feels dry to touch, add 1-2 teaspoons water.
  5. Place the dough in the cookie press. Press your desired shapes onto an ungreased cookie sheet.
  6. Bake 5-8 minutes or until just set, but not yet golden. Remove and let cool.
  7. Dip or drizzle with chocolate and place back on the baking sheet, sprinkle with crushed candy canes.
  8. Allow the chocolate to set or stick in the fridge for 15 minutes to help the chocolate set faster. Store in an airtight container.
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