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…the veg! blog gave to me

A recipe for Spritz Cookies.

School’s out!  Glee!!!  That not only means that there’s time to cook again, but that there’s time to cook crazy Christmas foods again!  So, without further ado, I present to you my 12 days of Christmas, now with even more how-to photos!  (This  should be more successful for me than VeganMofo, as I don’t have University to interrupt my kitchen freakouts.)

During the last, psychotic week of school, my grandma passed on her mother’s cookie press and icing press.  Now, I have wanted a cookie press since I was old enough to know what they were, but I never thought I’d end up with a beautiful, antique metal one.  So, now that I’ve been freed, and had some time to just spend relaxing, I had to find a recipe for spritz cookies.  For whatever reason, I also decided they had to be peppermint spritz cookies.  The recipe I used was adapted from this blog.

You may notice that this recipe goes against many of my usual baking methods.  First off, it uses white flour.  Following that, it’s loaded with sugar and fat.  However, I make some exceptions for Christmas cooking, as there are some recipes that just aren’t the same without these ingredients.  If you have any awesome spritz recipes that are lower in sugar/fat/white flour, please do share them here!

Peppermint Spritz

3/4 cup vegan-friendly sugar

1 cup Earth Balance margarine

1/2 cup soy yogurt *or substitute

1 tsp peppermint extract, or more to taste

2 1/4 cups all-purpose flour

1/2 tsp salt

1 handful of frozen or fresh raspberries

1.) Preheat oven to 350 degrees farenheit.

1 1/2.) *if you cannot get ahold of soy yogurt, try using this substitution, although be conscious that the above recipe makes more “soy yogurt” than is needed for these cookies.  This substitute is what I used, since Regina either doesn’t seem to have soy yogurt, or when I can find it, it’s gone moldy.  You could also use silken tofu, I bet.

2.) Cream the margarine and sugar until somewhat fluffy.

3.) Beat in the soy yogurt and peppermint extract.

4.) Sift in the flour and salt.  Yes, please do sift your flour, not just throw it in, as these are more delicate baked goods.  Whip with the electric mixer until a fluffy dough forms.

5.) Divide the dough in half.  Warm up the raspberries if they’re frozen.  Place in strainer, strain pulp and juice out, and discard seeds.  Add this raspberry pulp and juice to 1/2 of the dough to make it a light pink colour.

6.) Place dough in cookie press.  Get creative about how you get the two colours in- try rolling them in logs, for example.  Press cookies onto an ungreased cookie sheet.  I lined mine with parchment paper.

7.) Bake for about 10 min, or until lightly browned.  As I made thicker cookies (since I am new at this cookie press thing), it took much longer- perhaps even 20 minutes.

8.) Transfer carefully to wire rack to cool. Caution- these break easily.

9.) Place under tree for Santa, or your cats, to eat.


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