Honey Spritz Cookies

Helga Glaesel de BlandingDecember 19, 2012

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I really wasn’t planning on baking spritz cookies this year. I’ve made them several times already, and they aren’t exactly the most flavorful cookie around. A big plus for spritz cookies is that you get a ton of them from one recipe, which is handy if you’ve got plenty of cookie eaters around, and they are pretty which makes them a good choice for gift baskets.

I got Food Network’s December issue last month, and found this recipe. Honey Spritz Cookies sounded good to me, they were definitely going to taste better than the regular kind, I thought. I was right. The added honey makes them bake to a deeper caramel color than you would get from the regular kind, and you do taste and smell the honey in there. These would probably taste even better if you drizzle melted semi-sweet chocolate on top… if you have the time. I opted for a sprinkling of sugar and cinnamon.

Helga

Honey Spritz Cookies

Yield: About 60-70 cookies
Recipe from Food Network

Ingredients:
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 stick unsalted butter, at room temperature
⅓ cup granulated sugar
1 large egg
¼ cup honey
1 teaspoon vanilla extract
Coarse sugar and/or nonpareils, for decorating (optional)

Procedure:

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes.
Add the egg, honey and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated (the dough will be soft).
Fill a cookie press with the dough according to the manufacturer’s instructions; press out the cookies about 1 1/2 inches apart onto 2 ungreased baking sheets.
Decorate the cookies with coarse sugar and/or nonpareils. Bake, switching the position of the pans halfway through, until the cookies are just golden, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.