Spritz Butter Cookies
Delicate piped butter cookies made with egg white and cornstarch, dipped in melted dark chocolate.
🍳 Cook: 8 min
Ingredients
| 225 g | soft cow's milk butter, at room temperature | |
| 100 g | powdered sugar | |
| 1 tsp | 5 ml | vanilla |
| — | pinch of salt | |
| 1 | egg white | |
| 200 g | flour | |
| 50 g | cornstarch | |
| 100 g | dark chocolate (for the glaze) |
Instructions
- Beat the butter and sugar until fluffy.
- Add the vanilla and salt. Beat another one to two minutes.
- Add the egg white and beat another two to three minutes.
- Mix the cornstarch and the flour. Start adding them in portions to the above mixture with the mixer beaters running. Beat on a lower speed at first, then on a higher speed. This will take you about two to three minutes. You get a soft mixture suitable for piping.
- Line the bottom of the tray in which you will bake the cookies with non-stick paper. Put the mixture into a pastry bag with a tip. Pipe circles, caterpillars, sticks or whatever you can think of. Leave space between the cookies. One tray probably won't be enough!
- Preheat the oven to 170 degrees with fan beforehand. Bake your spritz butter cookies until done. They should stay light. In my oven they are ready in 8 minutes, but every oven is different. After you take them out of the oven they are very fragile and soft. Let them cool in the tray until they firm up.
- Melt the chocolate over a water bath. Dip the cooled cookies into it. Place them on parchment paper. Leave them like this until the chocolate firms up. Do not put them in the refrigerator. If you are making these cookies for an occasion, you can make them a few days earlier. Store them in a cool place, but not in the refrigerator, since the chocolate glaze will spoil.