♪ On the twelfth day of Cookiemas, I made for you to eat:
ensaymada spritz, coffee speculoos, furikake mac nut, 9 vanillekipferl, 8 ate‘s cookies, 7 madeleines, 6 almond cookies,
4 Alfajores, calamansi crinkles, ube coconuts
and a choc chip walnut cookie ♪
The last day of Cookiemas!!!!!
Today, I bring you this Ensaymada Spritz Cookie. I took the recipe for the cookie base from Sally’s Baking Addiction. Of course, I had to add some Filipino flavor so I brought out my ensaymada frosting.
Ensaymada is a Filipino sweet bread slathered with a sugar, butter, and CHEESE frosting to sweeten it up.
I made little sandwich cookies with the frosting in the middle and WOW it really tastes so good.
Ingredients
For the Cookie
- 1 cup (226g) butter. 2 sticks
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/3 cups (291g) all purpose flour
- 1/2 teaspoon salt
For the Filling
- 1/2 cup (113g) butter. one stick
- 1/2 cup (65 g) powdered sugar
- 1/2 cup processed yellow cheese. Velveeta or equivalent
Directions
For the cookie
In a large bowl mix together butter and sugar. Add the egg, vanilla extract and almond extract. Mix until well combined
Add the flour and salt and mix until well combined and a very buttery dough is formed.
Preheat oven to 350°F.
On a lined baking sheet, shape and press your cookies. I recommend a handy cookie press as seen in my video but you can shape them however you want. I also did not line my baking sheet and some of the cookies separated perfectly while others stuck to the pan and crumbled as I tried to remove them.
Bake until edges are browned. About 10 minutes.
Remove from oven and let cool fully.
For the Filling
In a large bowl, mix together butter and sugar.
Next, add small chunks of the cheese and beat until chunks are broken up. You should still see yellow cheese flakes in the frosting.
Assembly
Fill a piping bag (or ziploc bag) with filling and snip the end. Pipe onto the flat part of one cookie and smash another onto it, sandwich style!
Enjoy!
Recipe
Ensaymada Spritz Cookies
Ingredients
For the Cookie
- 1 cup (226g) butter 2 sticks
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ⅓ cups (291g) all purpose flour
- ½ teaspoon salt
For the Filling
- ½ cup (113g) butter one stick
- ½ cup (65g) powdered sugar
- ½ cup processed yellow cheese Velveeta or equivalent
Instructions
For the cookie
- In a large bowl mix together butter and sugar. Add the egg, vanilla extract and almond extract. Mix until well combined
- Add the flour and salt and mix until well combined and a very buttery dough is formed.
- Preheat oven to 350°F.
- On a lined baking sheet, shape and press your cookies. I recommend a handy cookie press as seen in my video but you can shape them however you want. I also did not line my baking sheet and some of the cookies separated perfectly while others stuck to the pan and crumbled as I tried to remove them.
- Bake until edges are browned. About 10 minutes.
- Remove from oven and let cool fully.
For the Filling
- In a large bowl, mix together butter and sugar.
- Next, add small chunks of the cheese and beat until chunks are broken up. You should still see yellow cheese flakes in the frosting.
Assembly
- Fill a piping bag (or ziploc bag) with filling and snip the end. Pipe onto the flat part of one cookie and smash another onto it, sandwich style!
- Enjoy!