Rose Neapolitan Spritz Cookies
Ingredients
- 2 cups unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoonFleischmann’s baking powder
- Vanilla buttercream, for filling
- 1 teaspoon strawberry emulsion
- Pink gel food colouring
- 2 tablespoons cocoa powder
For the vanilla cookie
For the strawberry cookie
For the chocolate flavour
PRODUCTS
Instructions
- Preheat the oven to 375(f) degrees. Line 3 baking sheets with parchment paper & set aside until ready to use.
- In the bowl of a stand mixer fitted with the paddle attachment cream together the butter & sugar until fluffy, about 2 minutes.
- Add the eggs one at a time, followed by the vanilla extract.
- Sift in the flour, salt & baking powder. Beat until dough comes together.
- Evenly divide the mixture into 3 separate doughs. Transfer the vanilla dough to a large piping bag fitted with a star tip & pipe dollops of dough in the shape of a rose onto a prepared baking tray. Use your hands to soften the dough. Freeze cookies for 15 minutes before baking to allow the dough to firm up.
- Bake for 12 to 15 minutes, until golden at the edges. Let cool completely before frosting.
- When ready to frost, add a spoonful of buttercream to the bottom of a cookie & sandwich together with a second cookie. Repeat with remaining cookies.
For the vanilla cookie
- To the second dough add the strawberry emulsion & food colouring. Beat until well combined.
- Transfer the strawberry dough to a large piping bag fitted with a star tip & pipe dollops of dough in the shape of a rose onto a prepared baking tray. Use your hands to soften the dough. Freeze cookies for 15 minutes before baking to allow the dough to firm up.
- Bake for 12 to 15 minutes, until golden at the edges. Let cool completely before frosting.
- When ready to frost, add a spoonful of buttercream to the bottom of a cookie & sandwich together with a second cookie. Repeat with remaining cookies.
For the strawberry cookie
- To the third & final dough add the cocoa powder. Beat until well combined.
- Transfer the chocolate dough to a large piping bag fitted with a star tip & pipe dollops of dough in the shape of a rose onto a prepared baking tray. Use your hands to soften the dough. Freeze cookies for 15 minutes before baking to allow the dough to firm up.
- Bake for 12 to 15 minutes, until golden at the edges. Let cool completely before frosting.
- When ready to frost, add a spoonful of buttercream to the bottom of a cookie & sandwich together with a second cookie. Repeat with remaining cookies.
For the chocolate flavour
[um_bookmarks_button]
