Spritz Cookies
Meal: 44 cal Protein: 0g Carbs: 4g Fat: 3g
These are great cookies for a little butter/sugar/flour hit during the holiday season without completely killing the calories. The key to this and every other Smart Swapping cookie is – take the hit for the highest fat butter available in your market and reduce the sugar. Your brain will register the fat and be satisfied without searching for the extra sweetness. And the extra flavor created by browning that beautiful butter is extraordinary. Many will want to add dyes to this dough to make holiday colors, but I find the rustic look of the gorgeous brown flecks of butter to be perfect on its own.
Ingredients
- 1 ½ C (3 Sticks) Butter , unsalted and European Style (85% butter fat or higher)
- ½ C Raw Sugar
- ¼ C Powdered Sugar
- 1 Egg Yolk(s)
- 1 Tsp Almond Extract
- 2 ½ C Flour
- ¼ C Cake Flour (OR ¼ C All Purpose Flour plus 1 Tsp Arrowroot)
- Sea Salt
Directions
- Melt butter in medium heavy saucepan over medium heat until light amber, stirring frequently. Transfer butter to large bowl. Cover and refrigerate 2 hours or until solid.
- Preheat oven to 350°F. Chill baking sheets. Bring Browned butter to room temp (>30 min).
- Beat browned butter, granulated sugar, and powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg yolk, vanilla, and almond extract; beat until well blended. Combine all-purpose flour, cake flour, and salt in small bowl. Add flour mixture to butter mixture; beat until well blended.
- Fit your cookie press with desired plate (or change plates for different shapes after first batch). Fill press with dough; press dough 1 inch apart on baking sheet.
- Bake 10 minutes or until lightly browned. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely.
