Ingredients and Recipe for Chai Spice Cream Cheese Spritz Cookies
makes about 8 dozen
1 cup (2 sticks) unsalted butter, cold, cut in bits
3 ounces full fat cream cheese, softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla extract
2 & 1/2 cups all purpose flour
1/4 teaspoon fine sea salt
1 teaspoon chai spice, plus extra pinch of ground ginger, cloves, ground cardamom, and cinnamon, optional-extra spoonful (s) of chai spice to sprinkle on top of cookies before baking
Preheat the oven to 375F
2 large ungreased cookie sheets
In the bowl of a stand mixer, cream together the butter and cream cheese. Beat in the sugar and egg yolk, beat until light and fluffy. Beat in vanilla.
Mix together the flour, salt and spices.
Gradually add the flour mixture to the creamed mixture, beating until well mixed.
Place the dough in the cookie press with your desired disk, I went for snow flake. Press the dough onto an ungreased cookie sheet.
Bake for about 12 minutes or until the cookies are firm and light brown on the edges. You may bake two sheets at a time but rotate the trays halfway through for even baking.
Cool the cookies for several minutes on the warm cookie sheets before removing, with small spatula, to cooling racks.
Run the cookie sheets under cool water and dry before baking the next batch of cookies.
Place the cookie dough in the fridge to keep it cool in between batches, while cookies are in the oven.
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