Saturday, April 11, 2009

Spritz Cookies: Two Ways


#1: Classic Spritz Cookies Adapted from Elizabeth's Edible Experience

1 1/2c butter
3/4 c sugar
1 egg
2 tbs milk
1tsp vanilla extract
1/2 tsp almond extract (optional)
3 1/2c all purpose flour
1tsp baking powder

Preheat oven to 375 degrees.
Throughly cream the butter and sugar. Add eggs.
Mix in the milk, vanilla (and almond) extract.
Whisk together the flour and baking soda.
Gradually add the creamed mixture into the flour mixture.
Line the cookies onto the baking sheet. Bake for 10-12 minutes

Dulce de leche>> I boiled 1/2c of condense milk until it turned amber brown.
unsweetened coconut shreds
dried blueberries and cranberries

#2: Sesame Pinwheel Cookies
1 1/2 stick of butter
1/2c sugar
2 eggs
2 tbs + splash of milk as needed
1 tsp vanilla extract
3c all purpose flour
1tsp baking powder

1 egg


sesame powder
chopped peanuts

The mechanism for making the dough is the same as the directions for the Classic Spritz cookies. 

Roll out the dough until it becomes a rectangular shape piece

Beat an egg and brush a light layer of the mixture onto the dough

Generously sprinkle the filling onto the dough. Scatter the filling until all parts of the dough is covered 

Start from the end nearest you and roll the dough into a log. Make sure roll tightly to secure the filling. 

Cut the log into pieces and put onto baking sheet.

Bake for 10-12 minutes.

Vegan Red Velvet Cupcakes adapted from BitterSweet


1 1/4c all purpose flour
1/2 c granulated sugar
2 tbs natural cocoa powder*
1 tsp baking powder
1/4 tsp salt
1 8.25 ounce canned water-packed sliced beets
1/3 c canolia oil
1/4 c lemon juice
1 tsp vanilla extract

*Dutch processed cocoa is prohibited from this recipe 

Preheat the oven to 350 degrees and line 12 cupcake tins with papers.

In a large bowl, whisk flour, sugar, cocoa, baking powder, salt

Pour the can of beets and juice from the can into the blender. Blend until mixture is smooth. Add oil, lemon juice, and vanilla. Pulse briefly until ingredients are throughly incorporated.

Mix the beet mixture with the dry ingredients. Pour into prepared cupcake tins and bake for 18-22 minutes. Let the cakes cool before adding the cream cheese frosting.

Cream Cheese Frosting

1/4c non-hydrogenated margarine
1/4c vegan cream cheese
3/4 c confectioners' sugar, sifted
1 tsp vanilla extract