These are simply the best spritz cookies ever: meltingly buttery, smooth dough that can be shaped and decorated at will. Do follow the measurements exactly for best results. The recipe is from a really old cookbook I gave away years ago; I believe it was published in New Zealand in the 1960's!
I usually make florets with candied cherry halves; this year I decorated some with sugar pearls too. These will keep very well for many weeks in an airtight tin. In fact, as they taste much better after aging, I suggest you make them secretly, hide them away and forget about them for a couple of weeks before serving them.
Ingredients:
(IMPORTANT: ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE! This ensures that they all get combined with optimal smoothness, and that you can easily pipe them through the cooky press.)
7/8 cup butter
1/2 cup confectioner's sugar
1 yolk from a large egg
2 drops vanilla extract
2 cups all-purpose flour
How to make them:
Preheat oven to 375°F/190°C.
Line a baking sheet with parchment paper, or lightly butter and flour it.
Cream the butter and sugar together until white, light and fluffy-looking.
Beat in yolk and extract.
Add 1/2 the flour with a wooden spoon, mixing until smooth.
Add the rest of the flour and thoroughly mix to form a malleable dough.
Pipe through a cooky press into various shapes, decorating as you wish with candied fruit, sugar pearls, colored sugar, etc. (They are great without any deco too.)
Bake 10 minutes or so, only until firm and very lightly browned at the edges.
Carefully remove to racks to cool completely. They are very fragile when hot.
Store in an airtight tin, if possible 2 weeks before serving.
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