Equal Parts

I spent hours last Sunday strategizing for my friend Kristen’s annual Christmas cookie party. Last year I made German lebkuchen, photoshopped my face onto a Fräulein, and won the “Most Spirited” contest. This year I have a title to defend, and I hear via text message that certain friends-of-friend are eager to dethrone me.

The party is a classic cookie exchange; bring a batch of your favorite cookies, and leave with an assortment. The idea is that each person brings one type of cookie, but as reigning champion I cannot let my defenses down. I’m bringing four. From Sister Pie, I plucked the idea of cocktail-themed cookie platter and started with a Brandy Shortbread. I quickly latched onto the idea of a Mulled Wine Thumbprint as a second option, and successfully combined recipes from Dorie Greenspan’s excellent Cookies book to do so. Finally, I thought the sweetness of amaretto would be a nice substitute for vanilla extract in a stylish sablé. When I learned that amaretto liqueur is often made from apricot pits, I decided to mix chopped dried apricots and toasted almonds into a basic shortbread dough with an amaretto glaze. I love the idea, but my finished Amaretto Apricot Shortbread still needs a little work. (If I had time I would reimagine them as a soft, nutty ball and perhaps crystalize dried apricots to gently place on top.) I’m hoping that the entirety of my entry can carry me to victory -- much like in the Great British Baking Show one can lose the “technical challenge” and still be crowned Star Baker.

I had a name for my presentation -- Holiday Spirits Trio -- and I thought I was done, but my frequent visits to the liquor cabinet this week had me eyeing the aperol. The color palette of my cookie plate was neutral with pops of pink, burgundy, and yellow-orange. Wouldn’t the bright orange of the aperol complement and complete the artistry? I’ve got to find a way to make aperol spritz cookies, I’ve got to find a way to make aperol spritz cookies… wait... isn’t there something called a “spritz cookie?” Google: spritz cookies, from the German word spritzen, meaning “to squirt,” are traditional butter cookies shaped by pushing the dough through a cookie press. Ahhh, yes. What if I spritzed sugar cookie Christmas trees and covered them in an aperol glaze with sprinkle “ornaments?” Christmas cookies are a chance to be a bit whimsical and the aperol spritz was my drink of the year. It seemed fitting. Wouldn’t that be cute and, far more importantly, delicious?

Years ago I attended a wedding shower where the bride-to-be received a cookie press. She held up the gift and excitedly thanked the giver, and I heard someone mumble in the background, when is she ever going to use that? I get it. Single-use kitchen gadgets accumulate and -- essentially by definition -- are rarely used. On the other hand, if I didn’t own a tortilla press, I wouldn’t have my cauliflower tacos. Nobody balks at a waffle maker and it is perhaps the most expensive and bulky single-use piece of kitchen equipment. And I happen to like life a lot with homemade madeleines and crepes. Don’t come to me looking to talk you out of making a purchase that will bring you joy! I stopped by Williams Sonoma on the way home from work for a Kuhn Rikon cookie press. Just like that, my trio became a Holiday Spirits Quartet. Wish me luck!

APEROL SPRITZ COOKIES

I can’t say with 100% certainty that this is true, but I imagine any basic vanilla sugar cookie dough would work with the cookie press. I followed the recipe that came in the box. Preheat oven to 375. With a mixer on medium speed, beat 1 cup of flour and 1 cup of sugar until light and fluffy. Add in 1 large egg, 2-1/2 tsp vanilla extract, 1/2 tsp ground cardamom, and 1/2 tsp salt, and beat until smooth. Stir in 2-1/2 cups all purpose flour and mix well. Pack dough into cookie press and press out onto sheet tray according to equipment instructions. Bake about 10-12 minutes until lightly golden.

To make the aperol glaze, whisk 3/4 cup powdered sugar, 1 tbsp heavy cream, and 2 tbsp aperol until smooth, adding in more powdered sugar or heavy cream as necessary until reaches desired consistency. Use a spatula or spoon to spread over cookies, and add sprinkles if desired.