Rose Neapolitan Spritz Cookies
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.
Ingredients
For the vanilla cookie:
- 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
For the strawberry cookie:
- 1 teaspoon strawberry emulsion
- Pink gel food colouring
For the chocolate flavour:
- 2 tablespoons cocoa powder
Method
For the vanilla cookie:
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 strawberry 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 chocolate flavour:
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.
