Magic Color Changing Spritz Food

TRI-COLOR BULLSEYE SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add and mix in 1 egg at a time, scraping down the sides of the bowl between each addition. Add the vanilla and mix. Whisk together the flour and salt in a medium bowl and add to the butter mixture, beating until the flour is just incorporated.
• Separate the cookie dough into 3 bowls as follows: a small amount for the center of the bullseye then divide the rest equally for the other 2 rings. Add 2 to 3 drops of one of the food colors to the small bowl, stirring to distribute the color evenly. Repeat with a different food color for each of the remaining bowls of dough.
• Place each colored dough in separate piping bags, making sure to put the smallest amount of dough in the bag with the smallest tip. Starting with the outside of each bullseye, pipe 3-inch rings onto the baking sheet, about 2 inches apart. Use the next bag to pipe the second colored ring inside the first ring, then use the third bag to fill in the center of the bullseye. If the edges of the piped rings overlap, use a bit of water to moisten a finger and smooth out the uneven section.
• Freeze the bullseyes for 10 minutes before baking. Then bake until the cookies are set but not yet golden brown, about 11 minutes, rotating the pan 180 degrees at the halfway mark.
• Allow the cookies to cool on a wire rack before serving.

GINGER SPRITZ

Steps:

• For the ginger vodka: Place the ginger in an airtight container. Add a few ounces of the vodka and muddle for several minutes. Add the rest of the vodka, cover and let sit for at least 24 hours, muddling the ginger again every few hours. (Makes 18 ounces.)
• For the ginger simple syrup: Heat the sugar and water in a small, heavy-bottomed saucepan over medium heat. When the sugar is completely dissolved, about 5 minutes, stir in the ginger and remove from heat. Let the ginger steep until the syrup is completely cool. Remove the ginger and transfer the syrup to an airtight container. Refrigerate until ready to use. (Makes about 12 ounces.)
• For the ginger spritz: Pour 4 ounces ginger vodka, 2 ounces ginger simple syrup and the lime juice into a cocktail shaker. Add ice, cover, and shake until fully chilled.
• Strain into two glasses and top each with 2 ounces club soda. Garnish with the candied ginger skewers.

TRI-COLOR CHRISTMAS SPRITZ COOKIES

Steps:

• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
• Remove all but 1/4 cup of the dough to a flour-dusted surface and reserve. Add enough green gel food coloring to the dough left in the bowl to color it a vibrant green like a wreath, 3 to 4 drops. Mix on low until the dough is completely green. Remove the dough to a flour-dusted surface and gently fold until it comes together. Wipe the paddle and bowl of the stand mixer clean.
• Place 1/4 cup of the reserved white dough back into the bowl. Add enough red gel food coloring to color it a vibrant red like a fire truck, 3 to 4 drops. Mix on low until the dough is completely red. Remove the dough to a flour-dusted surface and gently fold until it comes together.
• Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the green dough and 1 marble-size piece of the red dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions. Press the cookies onto an ungreased baking sheet. Repeat 2 more times in the same pattern with the remaining dough.
• Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.