Whipped Shortbread Spritz Cookies
249
- Prep Time20 mins
- Total Time1 hr
- Makes20 minutes
Photo, Erik Putz. Food styling, Irene Ngo.
This riff on our most popular holiday cookie recipe of all time—the Whipped Shortbread—adds dried cranberries to the mix.
Ingredients
1 2/3 cups all-purpose flour
1 tbsp cornstarch
1/2 tsp salt
1 cup unsalted butter, softened
1 cup icing sugar
2 tbsp milk
1 tbsp orange zest
1 tsp vanilla
1/3 cup finely chopped dried cranberries
Instructions
1. Position rack in centre of oven, then preheat to 325F. Line 2 baking sheets with parchment.
2. Sift flour with cornstarch and salt in a medium bowl. Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until very pale and fluffy, 4 to 5 min. Add milk, zest and vanilla and beat for 1 min.
3. Reduce speed to low and beat in flour until just combined. Stir in cranberries. Spoon half of batter into a piping bag fitted with a large, open star tip. Squeeze bag and pipe batter into an ‘S’ shape (about 2 in. long and 1 in. wide), 1 in. apart, on a prepared sheet. (Cookies will spread as they bake.)
4. Bake until edges are dark golden, 15 to 17 min. Let stand on sheet for 3 min, then transfer to a rack to cool completely. Repeat with remaining dough.
Nutrition (per serving)
Calories 146, Protein 1g, Carbohydrates 15g, Fat 9g, Sodium 56mg.
Kitchen tip For the large, open star piping tip, we used Ateco #8.
Storage tip Cookies will keep well stored in an airtight container up to 5 days.
