Doing some last minute baking? These crisp, buttery cookies come together easily with just a few ingredients.
1 teaspoon saltSanding sugar, sugar decorations, and candied fruits for decorating Preheat the oven to 375°F . In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, vanilla bean seeds, salt, and cardamom on high speed, stopping often to scrape down the sides, until the mixture is light and fluffy, about 7 minutes total. Add the egg and beat again, stopping often to scrape down the sides and beater, until light and fluffy, 5 to 7 minutes.
Stop the mixer and add the sifted flour all at once. Mix on the lowest speed just until the flour starts to incorporate with the butter mixture, 15 to 30 seconds. Stop the mixer and finish the job by hand using a large rubber spatula or wooden spoon. Take care to only mix until the dough is homogeneous.
Press the dough into the tube of the cookie press, turning the tube as you go for even distribution of dough . Screw in the desired pattern and pipe quickly onto the surface of cool, clean metal baking sheets . Work quickly and rhythmically; try not to stop as you pipe out the cookies. If you are not satisfied with the shape, scrape them off the pan with an offset spatula and reload the dough.
Sprinkle with decorations, if desired, and bake for 5 to 7 minutes for small cookies, 7 to 9 minutes for larger ones, turning halfway through. Spritz cookies are traditionally baked to a pale golden-blond color, but baking until a bit darker yields a crispy cookie with toffee notes. Watch the cookies carefully for browning at the edges if you are aiming to make a lighter cookie.
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