The name for these pressed cookies comes from the German word spritzen (“to squirt”); they can be quickly formed with a cookie press. Although they have a very fine crumb, the wreaths are sturdy enough for packaging (see page 342 for a gift idea).

　　

Ingredients

Makes about 5 dozen

　　3 1/2 cups all-purpose flour

　　1 teaspoon salt

　　3 teaspoons ground cinnamon

　　2 vanilla beans, halved lengthwise, seeds scraped and reserved

　　1 cup plus 4 teaspoons sugar

　　3 sticks unsalted butter, room temperature

　　2 large egg yolks

　　

Step 1

Preheat oven to 350°F. Whisk together flour, salt, and 1 teaspoon cinnamon.

　　

Step 2

Beat vanilla seeds and 1 cup sugar with a mixer on medium speed until incorporated, about 3 minutes (sugar will clump together slightly). Add butter, and beat until pale and fluffy. Add egg yolks, 1 at time, beating well after each addition. Reduce speed to low. Add flour mixture, and beat just until smooth.

　　

Step 3

Divide dough into 3 portions. Pack 1 portion into a cookie press fitted with wreath disk (cover remaining portions with an inverted bowl or refrigerate in an airtight container for up to 3 days; bring to room temperature before using), and press shapes about 2 inches apart onto baking sheets. Bake until edges are just golden, 9 to 12 minutes.

　　

Step 4

Meanwhile, combine remaining 2 teaspoons cinnamon with remaining 4 teaspoons sugar. Sprinkle over hot cookies. Let cool on sheets on wire racks. Repeat. Cookies can be stored in a single layer in airtight containers at room temperature up to 4 days.

　　Martha Stewart's Cookies