Holidays at Home: Baking with the kids
My daughter takes a cooking class from local cooking guru Elizabeth Love of Epic Bakery. Each week she comes home from her class with a delicious meal for our family - NICE PERK! - and always, dessert. With this holiday season full of goodies and more, I wanted to share the brilliant and delicious (and easy enough for kids!) Spritz Cookie recipe from last week. Thank you Elizabeth!
Ingredients: . 2 large egg yolks . 1 T cream . 1 t vanilla . 2 sticks unsalted butter, softened . ¼ t salt . 4.75 ounces sugar . 10 ounces all-purpose flour, plus more for rolling DIRECTIONS: • Preheat oven to 350 degrees F. • Whisk egg yolks, cream and vanilla, set aside • In a large bowl, cream the butter, sugar and salt at medium speed until fluffy, 3 minutes. • Reduce speed to medium, add egg yolk mixture and beat until incorporated, about 30 seconds. • Reduce speed to low and gradually beat in flour until combined. • Insert star tip in a pastry bag with half of dough and push dough down toward tip and twist top of bag tightly. • Holding bag at base of twist and holding tip at a 90-degree angle, pipe cookies, spacing them 1 ½ inches apart. • Bake cookies until golden brown, 10-12 minutes, rotating sheets halfway through baking time. • Let cookies cool on wire rack
* Makes approximately 70 cookies