Ensaymada Spritz Cookie (Day 12 of Cookiemas)

♪ On the twelfth day of Cookiemas, I made for you to eat:

ensaymada spritz, coffee speculoosfurikake mac nut, 9 vanillekipferl, 8 ate‘s cookies7 madeleines6 almond cookies,

Shrimp paste PB!

4 Alfajorescalamansi crinklesube 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

Prep Time 10 mins
Cook Time 10 mins
Servings 32 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 eggvanilla 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!