The Iced Cranberry Spritz Cookies that appear in this month’s issue of Yankee are sweet, buttery, and tangy. And with just 7 ingredients, they’re incredibly simple to make. You don’t even have to use a cookie press if you don’t have one. Here’s a tutorial to help you get perfect results. 1. […]
Spritz cookies, dipped in icing
The Iced Cranberry Spritz Cookies that appear in this month’s issue of Yankee are sweet, buttery, and tangy. And with just 7 ingredients, they’re incredibly simple to make. You don’t even have to use a cookie press if you don’t have one. Here’s a tutorial to help you get perfect results.
1. Chop the cranberries very finely. For proper texture, you need to process them in a food processor until they are mere specks. This can take a couple of minutes.
Starting point Photo Credit: Amy TraversoMidway through Finished! The tiny pieces will begin to stick together and form clumps. 2. Combine the cranberries with softened butter. This is the foundation of your recipe.
3. Add the rest of the ingredients. Cream the butter with the sugar using an electric mixer, then add the egg yolk, salt, flour, and food coloring (if using).
The finished dough looks a bit like pink play dough. 4. No cookie press? No problem. Yes, spritz cookies are typically made with a cookie press, and this handy tool—available at large craft chains and cooking stores—does make it easy to produce beautiful, uniformly shaped cookies. But if you lack a press, don’t let it stop you from making these delicious bites. Just roll the dough into a log, coat the log with decorative sprinkles of your choice, and chill for an hour. Slice the cookies and bake them for 12 to 15 minutes, depending on their thickness.
Rolled or pressed, these cookies have become a staff favorite.
Amy Traverso
Amy Traverso is the senior food editor at Yankee and cohost of the public television series Weekends with Yankee, a coproduction with GBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
3. Add the rest of the ingredients. Cream the butter with the sugar using an electric mixer, then add the egg yolk, salt, flour, and food coloring (if using).
