Whole Wheat Spritz Cookies
This are a great classic spritz cookie with whole wheat added in, making them a little healtheir!
Servings: 30 cookies
Equipment
- Stand or hand mixer, 2 baking sheets
Ingredients
- 1 cup softened butter
- ⅔ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla
- 1 teaspoon almond extract
- 2 cup all-purpose flour
- ½ cup whole wheat pastry flour You can use any type of whole wheat flour you like, but I prefer the pastry flour as it is lower in protein and makes such a tender cookie.
- dash salt
- ½ cup preserves of choice
Instructions
- Preheat oven to 375 degrees. In a small bowl, mix the flour and salt. Set aside.
- In another bowl, combine your butter and sugar. Mix for about 30 seconds on medium speed.
- Then add in the egg, vanilla, and almond extract. Mix these only to combine.
- Last, add in the flour mixture, then mix this to combine as well. It will be a thick batter. This helps the cookies hold their shape.
- Choose your plate for pressing and screw it into the press. Remember to choose a design with a solid center for the preserves. If you use an open center, the jam will stick to the pan and make a mess. (ask me how I know).
- Fill the press according to the direction and press out the cookies onto your baking sheet. Remember not to spray the pan or use parchment paper.
- Place your preserves in a piping bag or even a ziplock bag with the corner cut out. Pipe a small amount into the center of the cookies. Place in the oven for baking.
- Bake for 5-7 minutes. They should only be very lightly browned just on the edges, so keep an eye on them.
- Remove from the oven and let them cool for several minutes on the baking sheet. Then carefully remove them. They might stick just a touch, but don't stress, they come up really easy.
- That is it! You done. Now, sit back and enjoy. You deserve it.