Beating Butter for Spritz Cookies

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Learn how to beat the butter for spritz cookies with expert holiday recipe tips in this free dessert cooking video clip.

Part of the Video Series: Spritz Cookie Recipe
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Video Transcript

Using our standing mixer we're now going to cream the butter. We're going to use 3/4 of a pound which is equal to one and a half cups of butter. You can use margarine but I really prefer the taste of real butter versus margarine for baked goods, well, actually for everything. It's worth the extra cost of the butter. You'll have wanted to take the butter out at least and hour or two before you are using it depending on how warm your kitchen is so that it's softer. Of course this does mean it's going to stick to the paper a little bit more. A softer butter will be able to be creamed a lot more quickly than if you are using butter straight from the fridge. And don't ever try and use it straight from the freezer, that's just going to ruin the motor of your mixer or ruin your arm if you're trying to do it by hand. OK, there's half a pound and the last stick of butter. The cookies are very, very soft. It's a very soft dough, which is why you can't form it by hand and mainly because of all the butter that's in it. You want to start out more slowly and gradually build up how fast you can turn the mixer on depends on how soft the butter is to begin with but what you are going to end up with is nice soft and creamy that's really fluffy and then it's time to go on to our next step.


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