spritz cookies

to try:
from http://pacificoutpost.wordpress.com/2008/12/01/spritz-cookies/

Adapted from a recipe for cookie press cookies from Martha Stewart: I subbed in Earth Balance for butter and canola oil for egg yolks (2 tablespoons of oil per each large egg yolk the recipe called for). To make the dough festive, I divided it in half and mixed in green food coloring to one half and red food coloring into the other half. I topped the cookies off with some sanding sugars before popping them into the oven.

I could not believe how easy these cookies were to make, or how easy the cookie press was to use. Literally, just point and shoot! I can’t believe that for all this time I have been missing out. Now I want to make spritz cookies every day … just because I can. One trick that I did develop was to use two cookie sheets, but only put one in the oven at a time, so as to chill the other. I had found with my second batch that the dough coming out of the press did not stick to a hot cookie sheet. As one batch baked, I let one sheet cool over my sink and stuck the dough and press into the fridge to let it chill. I found that this system worked quite efficiently for me.

My secret for perfectly done cookies is to pull them out of the oven before they look done. If you leave them in until they start browning they are, in my opinion, already too far gone. I know that some people enjoy the crispiest cookies the best. Admittedly, I am not one of them. For these types of cookies, in particular, I enjoy a nice crisp outside that yields easily to a soft inside. To achieve that effect, I timed these cookies at exactly 10 minutes. I sacrificed the first batch by letting them go for 12 minutes, which resulted in very crispy browned edges and bottoms. They did not end up the trash, though – I set those aside for the extra crispy lovers among us to enjoy. I did not, however, put them out for all to see!

Spritz Cookies
Adapted from this recipe by Martha Stewart
Makes 6- 8 dozen cookies
1 ½ cups (3 sticks) Earth Balance (325 g Vegan Becel or other suitable butter substitute)*
1 cup (220 gr) white granulated sugar
4 tbsp (60 mL) canola oil
3 ¾ cups (470 g) sifted all-purpose flour*
¼ tsp salt
1 tbsp pure vanilla extract
Colored sanding sugar
*Note: if using pastry flour: 480g and 335g becel)

1. Heat oven to 350 degrees. In a large bowl, cream the Earth Balance and sugar until light and fluffy. Add canola oil and mix, then add flour, salt, and vanilla. Mix thoroughly.
2. Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto a non-oiled baking sheet. Sprinkle cookies with colored sanding sugars.
3. Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.