Easter spritz cookies in their holiday best

Name: Easter spritz cookies in their holiday best
Ingredients: 600 g white flour; 300 g butter with 80% fat or pork lard; 1/4 teaspoon salt; 200 g granulated sugar; 2 packets vanilla sugar; 5 g grated lemon zest; 2 large eggs; 1 packet baking powder; 150 g dark chocolate; 50 ml milk; 30 g colored sprinkles; 30 g colored sugar crystals; 2 g edible glitter

Dessert - Easter spritz cookies in their holiday best by Catinca D. - Recipia

Easter spritz cookies, made with butter and decorated with chocolate, are served once completely cool. The tender dough is pressed straight onto the baking tray and baked until lightly golden, then each cookie gets colorful decorations. I like the butter soft enough to press easily with a finger, but not melted. Prep: 25 minutes. Cook: 45 minutes. Rest: 90 minutes. Total time: 160 minutes. Servings: 12. About 540 kcal and 8 g protein per serving.

Ingredients

600 g white flour
300 g butter with 80% fat or pork lard
1/4 teaspoon salt
200 g granulated sugar
2 packets vanilla sugar
5 g grated lemon zest
2 large eggs
1 packet baking powder
150 g dark chocolate
50 ml milk
30 g colored sprinkles
30 g colored sugar crystals
2 g edible glitter

Preparation

1. Take the butter out of the fridge ahead of time so it can come to room temperature. Preheat the oven to 175°C. 2. Put the butter in a large bowl and mix it with the salt, sugar, vanilla sugar, lemon zest, eggs and baking powder. Work in the flour until you have a slightly crumbly dough. 3. Wrap the dough in cling film and chill for 1 hour. 4. Fill the cookie press with cold dough and shape the cookies directly onto an ungreased baking tray, without baking paper. Bake 4 trays, 10 minutes each, at 175°C, until lightly golden. 5. Take the cookies off the tray and leave them to cool completely, about 30 minutes. 6. Melt the chocolate with the milk in a small saucepan over low heat for 5 minutes, stirring. Brush the cookies and decorate them with colored sprinkles, colored sugar crystals and edible glitter.

Notes

The texture is more like tender butter biscuits than crisp, thin cookies. The size of the rosettes changes the baking time, and small shapes color faster; check the first tray after 8 minutes. If the dough is hard to press, leave it on the counter for 5 minutes before filling the cylinder. Cooling is the step many people rush, but chocolate spread over still-hot cookies thins out and runs. Butter with 80% fat makes a tender cookie, while the lard in the version above gives a more pronounced flavor. Serve them with black tea, which doesn’t overpower the chocolate flavor. They keep for up to 3 days in a closed tin; if the decorations are still sticky, place paper between the layers. You can leave out the glitter and use only the colored crystals; the dough and icing contain gluten, dairy and eggs.