Strawberry Jam Butter Cookies (Spritz Cookies). Fresh baked, hand-made, individually decorated real American cookies. Cream the butter until it becomes soft mayonnaise like. Mix it with a hand mixer on low speed.
With an electric mixer, cream the butter.
Mix in the sugar, egg yolks, strawberry jam, vanilla, and food coloring until well combined.
You may have to use your hands at the end to get it all incorporated.
You can have Strawberry Jam Butter Cookies (Spritz Cookies) using 8 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Strawberry Jam Butter Cookies (Spritz Cookies)
- It's of ・ 70g (2.5 oz or 1/3 cup) unsalted butter.
- You need of ・ 1 egg yolk.
- Prepare of ・ 40g (1.4 oz or 1/3 cup) powdered sugar.
- Prepare of ・ 1/2 Tbsp. milk.
- It's of ・ 5 drops of vanilla oil.
- It's of ・ 105g (3.7 oz or 6/7 cup) cake flour.
- You need of ・ strawberry jam: adjust to suit your needs.
- Prepare of ※1cup=235cc(USA).
But you can bump up the sugar content and use milk or semi-sweet chocolate for your little ones. The jam lends a slight pink to the dough. In the bowl of a stand mixer with the paddle attachment, cream butter, and sugar until light and fluffy. Next, add the egg followed by the vanilla and almond extract.
Strawberry Jam Butter Cookies (Spritz Cookies) instructions
- ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=BO77kaNc46s.
- If your batter is solidified and hard to squeeze, ①you should cream the butter until it becomes soft mayonnaise-like. ②before you add flours, you should take the batter from the hand mixer and put it in the original batter. ③after you add flours and fold, let the batter sit at room temperature for 5-10 mins and then mix it again to smooth and soft..
- Preheat a oven to 392 °F. Sift powdered sugar. Make unsalted butter smooth. Cream the butter until it becomes soft mayonnaise like. Add the powdered sugar in 3 parts. Mix well each time..
- Mix it with a hand mixer on low speed. Mix until it becomes white..
- Add egg yolk. Mix it evenly on low speed..
- Add milk and vanilla oil and mix well on low speed. (You should take the batter from the hand mixer and put it in the original batter.).
- Sift cake flour. Add all the flour to the batter at once. Fold it..
- Fold it until the lumps are formed. Mix while pressing for 30-40 sec to make smooth. If your batter is solidify and hard to squeeze, let the batter sit at room temperature for 5-10 mins and then mix it again to smooth and soft..
- Put it in a piping bag. (star piping tip) Squeeze out a small amount and draw a circle twice..
- Bake it at 338 °F for 17 minutes. Put strawberry in the middle dent. Bake it at 338 °F for 3 minutes again..
- Cool it well. It's all done!.
- (star piping tip I used).
Scrape the bowl and mix again until creamy. Spoon your strawberry jam or jam of choice into each cookie, being careful not to overfill the indentation. Strawberry Jam Butter Cookies Classic Thumbprint Cookies with a sweet jam center are the perfect cookie to enjoy any time of the year! Mix in flour a little bit at a time until a soft dough forms. Pressed with re-purposed heart disks, freeze dried real strawberries and strawberry jam make these cute cookies super strawberry!