Makes about 7 dozen cookies
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2/3 cup granulated white sugar
- 2 large egg yolks
- 2 teaspoons milk, whole or 2 percent
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract, optional (may also use other extracts or citrus zest to flavor)
- Food coloring, optional
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher or sea salt
Preheat the oven to 350 degrees F and place a baking sheet in the refrigerator to chill.
In a large bowl, use a stand mixer with paddle attachment or handheld mixer, on medium speed, to cream the butter and sugar until pale and fluffy, at least 4 to 5 minutes. Add the egg yolks, milk, and extracts and mix again for 2 minutes. Scrape down the sides and bottom of the bowl as needed, and beat again to combine.
Add the flour and salt and mix on low speed for 30 seconds, then increase speed to medium and beat for another 30 seconds until fully combined. Add food coloring, if desired, and beat again until fully incorporated.
In small pieces, pack the dough into a cookie press (see Notes) until almost full. Press the dough onto the chilled and ungreased baking sheet. cookies will not spread much as they bake, so you will only need to leave about one inch between them. Any cookie dough that did not press properly can be placed back into the cookie press. To prevent spreading, chill the pressed cookies in the refrigerator for 20 minutes before baking.
Bake for 9 to 11 minutes, until the edges just begin to slightly brown. Remove from the oven and let the cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Once cooled, the cookies can be dipped in melted chocolate or drizzled with glaze, if desired.
Notes
Do not chill this dough, as the butter will harden too much to press.
Save the egg whites for use in another recipe, such as coconut macaroons or omelets.
If you don’t have a cookie press, you can also use a piping bag fitted with a large open star tip, or even just two spoons to drop the dough onto the baking sheet.
Pezou : Norwegian Spritz Cookies