Fiori Di Sicilia Spritz Cookies
"These spritz cookies use an extract from King Arthur Flour which is a combination of citrus and vanilla. If you don't have this extract, you could make your own combination with a mixture of vanilla, orange and lemon extracts.
From the KIng Arthur Flour website."
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
7 dozen cookies
ingredients
- 1 cup unsalted butter
- 3⁄4 cup sugar
- 1⁄2 cup cream cheese
- 3⁄4 teaspoon salt
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon fiori di sicilia flavoring
- 1 grated whole orange and, rind (zest) or lemon
- 1 large egg yolk
- 2 1⁄2 cups all-purpose flour
directions
- Preheat the oven to 375°F If you're making shaped cookies using a cookie press, chill two ungreased baking sheets in the freezer while you make the dough.
- Beat together the butter, sugar, cream cheese, salt, vanilla, Fiori di Sicilia, and zest.
- Beat in the egg yolk, then stir in the flour.
- If you're using a cookie press, follow the directions that come with the press to pipe cookies onto the chilled baking sheets.
- If you're not using a cookie press, simply drop the dough by the teaspoonful onto the ungreased baking sheets. Top with coarse white sparkling sugar or colored sugar, if desired.
- Bake the cookies for 8 to 10 minutes, until they're brown around the edges.
- Remove from the oven, and wait 5 minutes before transferring the cookies to racks to cool. Be sure to move the cookies before they're totally cool, as otherwise they may stick to the baking sheet.
- Store completely cool cookies airtight, at room temperature, for up to a week; freeze for longer storage.
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RECIPE SUBMITTED BY
<p>I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. <br />I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. <br /> I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho & Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ <br />they have every spice, bean, & grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! <br />Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= /></p>
