Pampered Chef Spritz Cookies by cwalde

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Pampered Chef Spritz Cookies
Submitted by cwalde on October 18, 2004 at 2:02 pm

DESCRIPTION
Pampered Chef Spritz Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This is one of the best and easiest Spritz cookies that I have ever made. Leave it to Pampered Chef to come up with something easy and great tasting at the same time. I will post the variation that I use but the pamphlet has many variations. If you like this recipe, I suggest that you pick up the pamphlet at the next Pampered Chef party that you attend. I'm not a demonstrator but just a fan of several of their products and recipes. Cheryl

1 # (4 sticks) butter, divided
2 3/4 c (11 oz) all purpose flour
1 pkg. (18.25 oz) white cake mix

Preheat oven to 350 degrees. In glass measure microwave 2 sticks of the butter on high 1 minutes or till melted. (I don't let it get too hot.) Using a knife, slice remaining butter into 1/2 inch pieces; add to melted butter, tossing to coat using a rubber spatula. Allow butter to stand 3-5 minutes or till softened. Meanwhile, accurately measure flour into bowl by lightly spooning it in. (I usually weigh my flour to make sure it's accurate.) Add cake mix to flour; blend well using a whisk to break up any large lumps. Whisk butter till smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or till creamy and pourable. (Very important--butter should be creamy and just pourable.) Do not melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter from bowl using rubber spatula. Using sppon, mix till dry ingredients are incorporated and dough is smooth. If dough is too stiff to stir, knead till smooth by hand on counter. Fill Cookie press, fitted with disk of your choice. Press dough onto flat baking stone, 1 inch apart. Bake 15-17 minutes or till very light golden brown. Cool 3 minutes on baking stone; remove to cooling rack. Cool completely.

Tips:

I like to drizzle frosting and sprinkle with colored sugar over top in a z design on my christmas trees.

Preheat the oven 10-15 minutes before baking.

The first batch of cookies baked on a baking stone may require a slightly longer baking time till the stone heats up. I also watch my last few batches as the stone gets even hotter and may require less time even. The stone is wonderful as it bakes the cookies all the way through and creates a great texture. Also, I use parchment paper over the stone for easy clean up and non-stick. You can just slide the whole paper off and slide another right on if you wish, using just 2 sheets and hasten the baking. Hope you enjoy! Cheryl

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