Spritzgeback (German Spritz Butter Cookies)

Ingredients

• 227 gButter
• 80 gPowdered sugar
• 50 gEgg
• 18 gEgg yolk
• 5 mlVanilla extract
• 281 gFlour
• 1.5 gSalt
• 2 gBaking powder

Instructions

1. 1

   Prepare

   • Preheat the oven to 204 °C (400 °F) conventional.
   • Line a baking sheet with parchment paper or lightly grease it.
2. 2

   Make the dough

   • Beat butter and powdered sugar until light and fluffy (about 2–3 minutes).
   • Beat in the egg, the extra yolk and the extract until combined.
   • Sift or mix flour, salt and baking powder together and gradually add to the butter-egg mixture until a smooth dough forms.
   • Chill the dough in the refrigerator for about 30 minutes.
3. 3

   Shape and bake

   • Fill about one quarter of the chilled dough into a cookie press or piping bag.
   • Pipe cookies onto the prepared baking sheet, leaving some space between them.
   • Bake at 204 °C for 7–10 minutes until edges are lightly golden.
   • Cool on wire racks and store in airtight tins.