MY FAVORITE SPRITZ COOKIES
These are my favorite spritz cookies! Using a cookie press, shape this easy cookie dough into intricate shapes and have fun decorating with sprinkles, chocolate, and chocolate chips. No cookie dough chilling required and they freeze and ship wonderfully.
Provided by Sally
Categories Cookies
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (177°C). Line 2 or 3 large baking sheets with parchment paper or silicone baking mats.
- In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
- Follow cookie press manufacturer's directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It's helpful to lightly brush the shaped cookie dough with water before adding sprinkles-this helps them stick.
- If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
- Bake until very lightly browned on the edges, 7-9 minutes.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate.
- Cookies stay fresh in an airtight container at room temperature for up to 1 week.
BUTTERY SPRITZ COOKIES
This tender spritz cookie recipe is very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes. This is hands down the best spritz cookie recipe ever. -Beverly Launius, Sandwich, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely., If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.
Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
CLASSIC SPRITZ COOKIES
Beautiful and buttery, these classic butter spritz cookies are the perfect treat for a cookie exchange or special gathering. Creative mix-ins or decorations will make each batch of spritz cookies one that's uniquely your own. Drizzle with melted chocolate, mix in chopped nuts or dried fruit, sprinkle with sparkling sugar, color them to match the season-however you choose to make these iconic butter cookies, we know it they disappoint! Plus, with 72 servings this recipe can be made and shared with everyone at your next cookie swap.
Categories Dessert
Time 1h15m
Yield 72
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
- Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.
- Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.
Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 25 mg
BUTTER SPRITZ COOKIES
One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond.
Provided by Food Network Kitchen
Categories dessert
Time 23m
Yield 5 dozen cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
- Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.
BUTTER RICH SPRITZ BUTTER COOKIES
These are wonderful cookies from the press. They are rich in flavor. My mom has made these cookies for years for all of the holidays. She even used food coloring for the different designs, like green trees, etc.The kids love to decorate them as much as they love to eat them.
Provided by Sheri Lipp
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Time 18m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.
- In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time.
- Bake for 6 to 8 minutes in the preheated oven.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 10.8 g, Cholesterol 24.9 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 69.3 mg, Sugar 4.1 g
EASY SPRITZ COOKIES
Celebrate a rich and buttery classic cookie using a shortcut cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, almond extract and egg until soft forms.
- Fit desired template in cookie press; fill cookie press with dough. Force dough through template onto ungreased cookie sheets. Sprinkle with decors or colored sugars. Sprinkle with sugar crystals.
- Bake 6 to 8 minutes or until set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g
THE BEST SPRITZ COOKIES
This spritz cookie recipe adds cornstarch for a delicate Christmas cookie that is also easier to pipe or push through a cookie press. Make wreaths or trees!
Provided by Rose Levy Beranbaum
Yield Makes 28 rosette or 56 star shaped 2 inch round cookies
Number Of Ingredients 12
Steps:
- Thirty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C.
- Spread the almonds evenly on a baking sheet and bake for about 5 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely.
- In a medium bowl, whisk together the flour, cornstarch, and salt.
- Food processor method: In a food processor, process the almonds and sugar until fairly fine. Cut the butter into several pieces and add it with the motor running. Process until smooth and creamy. Add the egg, vanilla, and almond extract and process until incorporated. Scrape down the sides of the bowl. Add the flour mixture and pulse in just until blended. Stand Mixer Method: Use a nut grater to grate the almonds powder fine and then whisk them into the flour mixture. In the bowl of a stand mixer fitted with the flat beater, on medium speed, beat the sugar and butter until fluffy. Scrape down the sides of the bowl. Add the egg, vanilla, and almond extract and beat for 30 seconds, or until incorporated. Scrape down the sides of the bowl. On low speed, gradually add the flour mixture and mix until incorporated.
- Scrape the mixture onto a sheet of plastic wrap and use the outside of the plastic wrap to knead together the dough until it is completely even and soft enough to pipe smoothly.
- Scoop the dough into the pastry bag (or spoon some of the dough into the cookie press and cover the remaining dough). Pipe 7 rosettes or 14 stars about 13⁄4 inches in diameter onto the cookie sheet, no less than 1 inch apart.
- To get the best possible shape for the rosettes, use your fingers to smooth the ends of the rosettes after piping. For the stars, hold the bag in a vertical position (straight up and down) with the toothed edge of the tube just slightly above the cookie sheet. Squeeze the bag firmly without moving it until the shape is as wide as desired, just at the point when the lines in the dough are on the verge of curving. Stop squeezing the tube and push the tube down slightly. Lift the tube straight up and away. Decorate with the glacéed cherries set in the centers, and/or top with sugar sprinkles or dragées.
- Bake for 5 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 5 to 7 minutes, or until pale gold.
- Set the cookie sheet on a wire rack and use a pancake turner to lift the cookies onto another wire rack. Cool completely.
- While each batch of cookies is baking, shape the dough for the next batch. Store in an airtight container at room temperature for 1 month, or refrigerated or frozen for 6 months.
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