The “secret” ingredient in this Cinnamon Spritz Cookie is a spice called Cardamon. Most grocery stores do sell this but it is on the pricey side.
2 cups whole wheat pastry flour
1 teaspoon cinnamon
1/4 teaspoon ground cardamon
1/4 teaspoon salt
2 sticks, Earth Balance Vegan Buttery Sticks (or you may use unsalted butter), softened at room temperature
3/4 cup organic sweetener or any natural sugar substitute such as a stevia blend
1 large egg
Filling: 1 container of Ricemellow Creme
During the past few weeks I experimented with several recipes for all sorts of cookies and surprisingly, they weren’t very good. These recipes came from well known companies that make high quality baking ingredients so I expected a lot better than how they turned out.
This recipe for Italian Spritz cookies did not fail to the test. They are very good and even better when high quality ingredients are used. It’s a tried and true recipe from a bakery in upstate New York.
In my previous blog entry, I posted a recipe for do it yourself almond paste here. It’s very easy to make but if you don’t want to take the time, go ahead and use store bought almond paste.You will also need a kitchen scale to make these as I posted all of the ingredients in ounces which makes it easier to cut the recipe in half or double it up.
You can use parchment paper to line the pans but I prefer silicon mats. They are re-usable, more cost effective over time, and they stay put in the cookie sheet when pressing the dough out onto them.
Finally, you do not need a cookie press but if you’re not accustomed to using a pastry bag with a tip, it’s a good idea to buy one.
This recipe makes 4 pounds of dough or approximately 6 dozen cookies. It’s a lot of cookie dough but if you wrap it in plastic wrap and then an airtight container, you can freeze it for up to 6 months.
3 ounces Almond Paste
2 ounces egg whites (referred to as egg whites A in recipe)
8 ounces sugar
1/2 ounce or .50 ounces salt
8 ounces unsalted butter
8 ounces shortening
1/4 ounce or .25 ounces vanilla extract
1/4 ounce or .25 ounces almond extract
8 ounces egg whites (referred to as egg whites B in recipe)
12 ounces cake flour
12 ounces bread flour
Pre-heat oven to 350 degrees. It usually takes about 10-12 minutes for cookies to bake. Keep an eye on them so they don’t overbake.
Follow directions in above video
Dip into chocolate and then colored sprinkles
Sandwich two cookies with jams, Nutella, or warmed fudge icing