Tip one: If your old cookie press ever stops working or breaks, always save your discs,
they may fit your new press.
they may fit your new press.
Tip two: A perfect spritz dough will be the consistency of play dough. Pliable and soft, yet solid and moldable.
Tip Three: If you want some fun seasonal color but don't want sprinkles bouncing all over the kitchen...
Try stirring the sprinkles into your dough.
Tip Four: Not all candy sprinkles can be baked...
This is a "let's all learn from Lynn's mistake" tip:@)
Tip Five: If for some reason the stars don't align and your cookies just won't stick to the baking sheet,
(and yes, we've all been there:@)
Don't toss that dough! Save the batch, and your sanity...
Scoop the dough into a disposable icing bag and free-form cookies onto the baking sheets.
Tip six: It's better to spend an extra 15 minutes baking a small three cookie test batch than waste a whole sheet of cookies...
This helps make sure your oven temperature is correct and lets you know if you need to chill the formed dough before baking.
Tip seven: Store the cookie press where you can easily get to it folks,
spritz aren't just for Christmas any more!
And My Best Spritz Tip: Spritz were always my go-to if I needed a quick treat to send to school when the boys were little. Not to mention, in my family they are ~the~ Christmas cookie. Then a few years ago they started melting and spreading out on the baking sheets, not holding their shape at all. I couldn't figure out why and tried every single suggestion I could find with no luck-and lots of frustration. Then it dawned on me, I had been buying unbleached flour for my Artisan Bread. Decided to pick up bleached A/P flour again and things have been fine since! That one small change made all the difference.
Happy holiday baking everyone:@)
