Vanilla Spritz Cookies

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So I acquired a new toy last week. A wonderful person gave my sister and I a cookie press! Or a cookie gun as I like to call it. It’s the closest I will ever be to holding a real gun so it was preeeeetttty awesome in my opinion. Besides the fact that it’s practically a baker’s gun, it is also the easiest way I have ever known to produce such lovely, perfectly sized and cut out cookies. In one press a fabulous star shaped cookie appears on your baking sheet!

I know. SO EXCITING RIGHT?!?!

Maybe a little bit?

No it’s just me?

It’s okay I’m good with that.

But come on guys, I’m pretty sure if James Bond was a baker he would wield this tool all day ‘eryday. 

VANILLA SPRITZ COOKIES

  • 1 cup softened butter
  • 1 cup granulated sugar
  • 1 large free range egg
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 1/2 cups all purpose flour, sifted

Preheat oven to 375 degrees F

Combine the butter and sugar in a large bowl. Using an electric mixer set on medium speed, beat until light and fluffy.

Beat in the egg, vanilla and salt until well incorporated.

Using a wooden spoon, stir in the flour until fully incorporated and you have delicious cookie dough!

Pack the dough into the cookie press. Fit with a desired disk design. Press the dough onto an ungreased cookie sheet. (do not use parchment or waxed paper either, the goal is for the dough to stick onto the cookie sheet when pressed) Space the cookies 1 inch apart.

Bake until lightly golden brown, about 10-12 minutes. Gently transfer the cookies to wire racks to cool. 

In a glass bowl set over simmering water, melt 1 cup chocolate chips. To get a very thin stream of chocolate, I transferred the chocolate into a ziplock bag and cut the smallest hole I could off one corner of the bag. 

Decorate with the chocolate however you please, then let the cookies set in the fridge for about 1/2 an hour and then enjoy!

Cookies can be stored at room temperature in an airtight container.

 

Whole Wheat Cinnamon Buns

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  Mixing, kneading, rising, rolling, rising, preheating, baking, cooling (but not completely because you cant wait any longer), icing and then devouring. In the process of devouring you of course completely cover your face and hands in icing that is quickly melting but there are no cares given because what you are tasting is the product of over 3 hours of effort that takes less than 5 minutes to consume. But is it worth it? The 3 hours of effort? YES. Yes a thousand times. Don’t forget the tea though. A hot cup of earl grey, a warm cinnamon bun you slaved over (eaten with a fork this time because you’re feeling classy), a fuzzy blanket and a few episodes of BBC’s Pride and Prejudice is where it’s at.   WHOLE WHEAT CINNAMON BUNS slightly adapted from Whitewater Cooks

  • 1/3 cup butter at room temperature
  • 2/3 cup brown sugar
  • 2 tsp salt
  • 2 eggs
  • 2/3 cup milk
  • 1 1/8 cups warm water
  • 2 TB active dry yeast
  • 3 cups whole wheat flour
  • 2 cups all purpose flour –plus extra for flouring/kneading 
  • 4 TB butter, melted
  • 3/4 cup brown sugar
  • 2 TB cinnamon
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup raisins

In a small bowl dissolve the yeast in the warm water. Let sit for 5 minutes until the yeast is bubbly. In a large mixing bowl, cream together butter, 2/3 cup brown sugar and salt. Add eggs one at a time. Mix in milk, dissolved yeast mixture and flour, 1 cup at a time mixing until smooth. Add enough flour to make a soft dough. Turn dough onto a lightly floured board. Knead dough until smooth and springy, about 10 minutes, adding more flour if needed. Place in a large greased bowl, cover with lightly greased wax paper and let rise in a warm place until doubled in size, approximately 45 minutes. Punch dough down and roll out into a large rectangular shape, about 12 x 18 inches. Brush with melted butter and 3/4 cup brown sugar. Sprinkle with cinnamon, pecans and raisins. Roll lengthwise into a big log and slice into 12 even pieces. Place pieces in a well greased 9 x 13 inch glass baking dish. (It is A OK if they are touching and you have to kind of squish em together to fit. That means they rose beautifully so give yourself a pat on the back) Let rise for another 45 minutes. Bake in a 350 degree oven for approximately 45 minutes. Let cool (if you have the self control that is) and ice with your favourite icing or glaze. (Mine is below) EMUS FAVOURITE CINNAMON BUN GLAZE Mix together 1 cup icing sugar with 1 tsp vanilla and a few tablespoons of milk to create a thin stream when poured off of a spoon. Pour the glaze over the cinnamon buns and enjoy!