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  • Rose Neapolitan Spritz Cookies

    filed under: Cookies on February 11, 2013

    I wish I had OCD for something like laundry or eating celery.  But no.  I have to be obsessed with Neapolitan.  And ‘rose’ anything.

    Like the Neapolitan Rose Cake.   Or the Neapolitan Chocolate Cookies Cups with Strawberry Buttercream.  I cant even tell you about all the Neapolitan desserts and Rose themed desserts I have made… well I could but lets just move on.

    I aint here to bore ya.  Today.

    Neapolitan Rose Spritz Cookies! from iambaker.net

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    Believe it or not, I have never made a basic Spritz cookie before!  They are so good, so nice and buttery and light.  Hardly what I am used to baking… which is rich, heavy, sugary flavors.  These sweet cookies have just a hint of vanilla sweetness in their buttery crispiness.

    So I paired it up with an even more subtle buttercream… marshmallow.  I dont know if I can detect a marshmallow flavor, but I do love the light airy texture that the fluff provides to this particular cookies sandwich.

    Here is the Marshmallow Buttercream recipe I used.

    Neapolitan Rose Spritz Cookies from iambaker.net

     Then I decided to get all crazy and make chocolate and strawberry too!  Because, ya know, that whole OCD with Neapolitan and Rose thing.

    Now, just a heads up in the Spritz recipe.  I tried to find an origin, or the original recipe to give someone credit, and lost an hour of my life perusing google.  So let it be known, the vanilla Spritz cookies are NOT my original recipe!  I did however make up the strawberry and chocolate versions… but am sure they are not original either.  If you know who invented these sweet treats (I have a feeling they lived before the inter-web was invented) then please let me know and I will give full credit!

    This one I am crediting to my MIL until notified otherwise. 😉

    Rose Neapolitan Spritz Cookies

        Ingredients

        • 1 c room temperature butter
        • 1/2 c sugar
        • 1 egg
        • 1/2 tsp. vanilla extract
        • 1/4 tsp. almond extract
        • 2 1/4 c all-purpose flour
        • 1/2 tsp. salt

        Strawberry Spritz

        • 1/4 tsp. strawberry extract
        • pink gel food coloring

        Chocolate Spritz

        • 1/4 c cocoa

        Instructions

        1. Heat oven to 400°F. Combine butter, sugar, egg and extract in mixer. Blend at medium speed, scraping bowl often, until creamy. Add flour and salt; and blend at low speed until well mixed. Divide and tint dough, if desired.
        2. To make Rose Cookie Spritz, insert a 1M or 2D tip into pastry bag. Fill bag with cookie dough. I found that if the dough was a bit warm (as in heated by the warmth from my hands) it was easier to pipe out these cookies.
        3. Bake for 5 to 8 minutes, or until slightly golden.
        4. To make Strawberry Spritz Cookies:
        5. Replace vanilla extract with 1/4 teaspoon strawberry. Tint dough with pink gel food coloring.
        6. To make Chocolate Spritz Cookies:
        7. Replace 1/4 cup of flour with 1/4 cup of cocoa. Do not use almond extract.

        Tips for success:

        Do not chill the dough.  You will need it about room temperature for easier piping.

        You can pipe out your cookies onto a prepared cookie sheet then place the cookie sheet in the freezer for a few minutes to firm up.  Bake the cookies directly out of the freezer.

        If you have ever made a Spritz cookie before, this dough should be exactly the same as that.  Like in here and here.   Piping it through a large star tip should be the same experience as using a cookie press.  This a basic recipe, with no major alterations.

        I would make the chocolate dough separately and not try to divide one recipe into three.  If you do so the proportions will be off and the cookies will spread.

        A reader suggested using a smaller amount in your piping bag to help it warm quicker and to allow for easier piping.  I had about 2-3 cups of dough in my pastry bag, but can see how using 1 cup at a time might be easier!

         

        Since I made like 47,957 of these cookies I decided I needed to share them.  I found these fun ice cream containers and made up a handy dandy little label in photoshop.

        Neapolitan Spritz Cookies: Fun Food Packaging!

        Just in case you might ask, I got the strawberry extract at Walmart.  But you can also get it online, through sites like Amazon.

        Strawberry Extract on Amazon

        I ordered the Ice Cream containers from Sweet Bliss Containers.

        The open star tip is from Ateco and you can get them online as well. (I use mine for everything!  From cupcakes to rose cookies to my Original Rose Cakes!)

        Photography inspired by Cannelle et Vanille 

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        Comments

        Mine flatten out and don’t hold the shape even after following everything. Any ideas why?

        Hey, I want to try these for a family event tomorrow but I have a few questions

        a) I know you mentioned the recipe makes about 3 dozens complete cookies but is that per flavour or in total?
        b) What tip did you use in the pictures above and how long do you put them in the freezer before baking?
        c) I’ve never made spritz cookies before, will they be soft right out of the oven then harden a bit? I just need advise on when they’ll be done since my oven is a bit tricky.

        Thank you so much!

        Can theme cookies be frozen before baking or after baking before filling them

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