Prep and Cook Time: about 1 hour. Notes: You can store Swedish spritz cookies airtight for up to 3 days.
Sunset NOVEMBER 2003
1. In a bowl, with an electric mixer on high speed, beat butter and sugar until fluffy. Beat in egg yolks and vanilla until well blended. Stir or beat in flour.
2. Scrape dough, a portion at a time, into a cookie press fitted with a rosette or star-shaped plate. Press dough through plate onto buttered or cooking parchment-lined 12- by 15-inch baking sheets (you'll need three total) into 2-inch rings, spacing them about 1 1/2 inches apart. If desired, decorate seams where ends meet: Cut each green cherry lengthwise into eight wedges and each red cherry lengthwise into four wedges; cut wedges in half crosswise. Arrange on wreaths to simulate holly sprigs. Or, for simpler cookies, choose any shape extrusion plate and press dough through it into solid mounds about 1 1/2 inches apart on baking sheets.
3. Bake cookies in a 350° oven until golden brown, about 6 to 18 minutes; switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool.
Note: Nutritional analysis is per cookie.
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