COOKIE PRESS SHORTBREAD
This is my mothers recipe and what I use in my Cookie Press/Shooter. It makes delectable little morsels!
Provided by Heather
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.
Nutrition Facts : Calories 116.3 calories, Carbohydrate 10.9 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.9 mg, Sugar 2.5 g
PRESS-AND-BAKE SUGAR COOKIES
No need to hassle with counter space and rolling pins with these press-and-bake sugar cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 120
Number Of Ingredients 11
Steps:
- In large bowl with electric mixer, beat granulated sugar, powdered sugar and butter on medium speed until light and fluffy. Beat in oil, vanilla and eggs until well blended.
- On low speed, beat in flour, baking soda, cream of tartar and salt until a dough forms. Cover with plastic wrap; refrigerate at least 2 hours or overnight for easier handling.
- Heat oven to 375°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten each with bottom of glass dipped in colored sugar.
- Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheets.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 3 g, TransFat 0 g
COOKIE-PRESS COOKIES
Rich, buttery, and made with lots of vanilla, these cookies are simple to make. Use a cookie press-a hollow tube fitted with a decorative nozzle at one end and a plunger at the other-to press the cookies directly onto the baking sheet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 to 3 dozen cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
- Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.
- Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.
COOKIE PRESS BUTTER COOKIES
This is an old family recipe that makes a very delicious cookie.
Provided by Laura Owen
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Yield 48
Number Of Ingredients 9
Steps:
- Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons water, flour, salt and vanilla. Chill the dough.
- Preheat the oven to 400 degrees F (205 degrees C).
- Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water. Decorate as desired.
- Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 11.7 g, Cholesterol 23.8 mg, Fat 6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 3.7 mg, Sugar 4.2 g
WILTON BUTTER PRESS COOKIES
I love these simple little cookies with my afternoon tea. Very versatile too since you can color them or use whatever press attachment is appropriate for the occasion. For a super dainty cookie, use the bar plate in the press and press a long ribbon of dough onto a cookie sheet (ridged side up). Score the cookie dough at 2 inch intervals. (I use a pizza cutter, much easier than a knife) Once cool, drizzle melted chocolate coating over them in a zigzag pattern and dust with confectioner's sugar. (Using too much flour will make the dough too dense to come out the press. I have found out the hard way that sifting the flour is important!)
Provided by Marg CaymanDesigns
Categories Dessert
Time 27m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Thoroughly cream butter and sugar.
- Add egg, milk, vanilla and almond extracts; beat well. Sift the flour and then measure by spooning the sifted flour into the measuring cup. (Using too much flour will make the dough too dense to come out the press. I have found out the hard way that sifting the flour is important!).
- Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.
- DO NOT CHILL.
- Place dough in cookie press and press cookies on to ungreased cookie sheet.
- Bake for 6-8 minutes.
- Remove cookies from sheet and cool on rack.
- Makes 6 dozen cookies (but they're very small).
Nutrition Facts : Calories 285.9, Fat 15.9, SaturatedFat 9.9, Cholesterol 51.2, Sodium 160.7, Carbohydrate 32.5, Fiber 0.8, Sugar 11.2, Protein 3.4
SPRITZ COOKIES
These cookies have a vibrant vanilla flavor and the juice from the real cherries placed in the centers ooze out a bit to give each cookie a cherry taste.
Provided by Stefani
Categories Dessert
Time 13m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 F.
- In a medium-sized mixing bowl, mix butter, cream cheese, and sugar until light and fluffy, about three minutes when using an electric mixer on high speed.
- Mix in egg yolk and vanilla bean paste.
- Whisk flour and salt together in a small bowl.
- Add dry ingredients to wet ingredients a little bit at a time until just combined.
- Using a cookie press, press cookies onto an ungreased cookie sheet.
- Bake for 8-10 minutes or until lightly golden.
- Cool on a cookie sheet for a few minutes. Then, transfer to cooling rack to cool completely.
Nutrition Facts : Calories 60 kcal, Carbohydrate 6 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 15 mg, Sodium 41 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ALMOND SPRITZ PRESS COOKIES
These are my hubby's favorite Christmas cookies. His Great Aunt Gin used to make them for him every year and it just isn't Christmas without them. She always made green Christmas Trees and pink Wreaths because those were her two favorite colors. Since they use all shortening they are a very crisp cookie. The recipe is originally from the cookbook that came with the Mirro cookie press. NOTE: you must sift the flour first and then measure or you will add too much flour and the dough will be too stiff! (If you prefer a butter cookie, I recommend Recipe #98883)
Provided by Marg CaymanDesigns
Categories Dessert
Time 16m
Yield 72 serving(s)
Number Of Ingredients 8
Steps:
- Cream shortening, adding sugar in gradually.
- Add unbeaten egg, sifted dry ingredients, flavoring and a few drops of food coloring. Mix well. (NOTE: you must sift the flour first and then measure or you will add too much flour and the dough will be too stiff!).
- Fill cookie press. Form cookies on ungreased cookie sheets using the tree plate. Decorate with tiny multi-colored sprinkles.
- Bake at 400°F for 6-8 minutes. Cool just slightly and remove from cookie sheet to cooling rack. (If you wait too long, they will break when you try to move them.).
Nutrition Facts : Calories 48.6, Fat 3, SaturatedFat 0.7, Cholesterol 2.6, Sodium 6.4, Carbohydrate 5.1, Fiber 0.1, Sugar 2.1, Protein 0.5
SPRITZ COOKIES
Steps:
- Preheat oven to 375°F.
- With a mixer on medium speed, cream butter, powdered sugar, and salt until fluffy. Mix in egg, vanilla, and almond extract.
- Add flour a little bit at a time beating after each addition.
- Place dough into a cookie press. Squeeze cookies about 1 ½" apart and add sprinkles if desired.
- Bake 7-9 minutes.
Nutrition Facts : ServingSize 1 cookie, Calories 86 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 71 mg, Fiber 1 g, Sugar 4 g
CHOCOLATE PRESS COOKIES
This is one of two recipes that my family ALWAYS makes at Christmas. Chocolate spritz cookies with holiday sprinkles will add variety to any cookie tray with a minimum of effort.
Provided by Beth
Categories Desserts Cookies Chocolate Cookie Recipes
Time 30m
Yield 45
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.
- Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 13.2 g, Cholesterol 4.1 mg, Fat 3.3 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 27.8 mg, Sugar 8.6 g
DANISH COOKIES (PRESS COOKIES)
This is another old recipe of my mothers. It's at least 50 years old or more. I don't know where she got it but it is very good and buttery.I am going to guess on the amount of cookies it makes. I know it makes a lot. They also freezes well.
Provided by Jane from Ohio
Categories Dessert
Time 25m
Yield 100 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Cream together sugar and butter.
- Add eggs which have been slightly beaten.
- add salt and flour.
- add vanilla.
- Mix well.
- Form into fancy shapes by using a cookie press.
- place on ungreased cookie sheet.
- Bake 8 to 10 minutes.
Nutrition Facts : Calories 72.3, Fat 3.8, SaturatedFat 2.4, Cholesterol 13.5, Sodium 57.3, Carbohydrate 8.8, Fiber 0.2, Sugar 4, Protein 0.8
COOKIE PRESS COOKIES
Rich, buttery and made with lots of vanilla, these cookies are simple to make. Use a cookie press to press the cookies directly onto the baking sheet.
Provided by CobaltBlueMixer
Categories Dessert
Time 25m
Yield 24-36 cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350°F In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
- Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.
- Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.
Nutrition Facts : Calories 211.2, Fat 12.1, SaturatedFat 7.5, Cholesterol 48, Sodium 26.9, Carbohydrate 23.4, Fiber 0.5, Sugar 8.5, Protein 2.4
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.
LEMON COOKIE PRESS COOKIES
Make and share this Lemon Cookie Press Cookies recipe from Food.com.
Provided by Suzin
Categories Christmas
Time 17m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Farenheit.
- Cream butter and cream cheese and add sugar. Mix until light and fluffy.
- Add egg yolk, vanilla, lemon flavor and lemon peel. Mix well.
- Gradually mix in flour and salt.
- Shape into small logs and put into Wilton Cookie Press.
- Press cookies out onto an ungreased cookie sheet.
- Bake 12-15 minutes until lightly browned.
- To make sandwich cookies, check out my LEMON BUTTERCREAM recipe.
Nutrition Facts : Calories 162.2, Fat 9.2, SaturatedFat 5.6, Cholesterol 31.2, Sodium 128.1, Carbohydrate 18.5, Fiber 0.4, Sugar 8.5, Protein 1.7
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CLASSIC SPRITZ COOKIES - GOLD MEDAL FLOUR
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Servings 72Total Time 1 hr 15 mins
- 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.
- The name spritz comes from the German word spritzen, meaning "to squirt" because the soft dough is squirted or pushed through a cookie press to make fancy designs.
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- Glazed Spritz. Martha Stewart gives us a a great recipe for a classic, glazed spritz cookie. Use any shape in the press and make a box for a holiday gift!
- Vanilla Malted. The Little Epicurean makes some delicious vanilla malt cookies that will be hard to say no to. They’re quite addictive once you start!
- Cinnamon Dulce de Leche Spritz Sandwiches. These sandwich cookies are filled to the fill with yummy surprises inside. If you love extra sweetness and caramel bites then run over to Girl in the Little Red Kitchen for all the details.
- Snickerdoodle Spritz. Betty Crocker has a snickerdoodle spritz recipe you’ll fall in love with too. Again, use any shape in the press and serve these ones up with a glass of milk before bed.
- Cinnamon Apple Butter Spritz. Visit Wilton for a beautiful combination of fall flavors all in one cookie. Cinnamon apple butter cookies will crumble right into your mouth and bring in the spirit of the season too.
- Raspberry Poinsettia Blossoms. Pillsbury shares a raspberry poinsettia blossom recipe that will give the right kind of bite around the holidays. Lighten up the dessert table with a batch of these.
- Peanut Butter Petals. If you’re a big fan of peanut butter, then you’ll need to hop on over to The Right Recipe and grab this recipe for these PB petals.
- Almond Spritz. Food gives us a classic recipe for almond spritz cookies. These are really popular throughout the holiday season.
- Cheese Straws. Yes, you can make cheese straws with (or without) a cookie press! Check out the details over at Taste of the South Magazine.
- Hazelnut Spritz Cookies. And these ones are dipped in chocolate. Check out these – perfect for Christmastime – cookies over at What’s For Lunch Honey?
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5/5 (1)Total Time 32 minsCategory DessertCalories 40 per serving
- In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk and extracts. Gradually add flour mixture, mixing until dough is smooth.
- Divide dough and color, if desired. Fill barrel with dough and fit with desired discs. Press cookies onto ungreased cookie sheet. Add sprinkles, if desired.
- Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet; remove to cooling rack and cool completely. Makes 5-6 dozen cookies.
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Servings 54Total Time 2 hrsCategory Tags
- Beat butter, granulated sugar, egg and vanilla until light and fluffy in large bowl. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended.
- Fill cookie press with dough. Press dough onto cool, ungreased cookie sheet. Garnish with sugars, sprinkles or cherries, if desired.
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From brit.co
- Glazed Spritz: Take your pick between three different cookie bases and two flavors of glaze. The taste combos and decorating possibilities are practically endless.
- Vanilla Malted Cookies: A touch of malted milk powder takes these cookies from basic to va-va-voom vanilla. (via The Little Epicurean)
- Whole Wheat Spritz: With their gorgeous disguise of magenta sprinkles, you’d never guess these cookies are egg-free and made with whole wheat. (via Food Faith Fitness)
- Cardamom Spritz Cookies: Scented with citrusy cardamom and almond extract, these treats are a total delight for the senses. (via Pink Patisserie)
- Raspberry Rosette Spritz: Raspberry cookies are a terrific choice for sandwiching a layer of almond cream cheese filling. They’re so good you may just forget all about an old favorite.
- Hazelnut Gianduia Spritz: Chocolate and hazelnut fans will love these ganache-dipped, nutty cookies slicked with a layer of bittersweet-chocolate-enhanced Nutella (aka gianduia).
- Pumpkin Spice Spritz Cookies: Don’t put away that jar of pumpkin pie spice quite yet. These buttery cookies are a welcome nibble all year long. (via Diethood)
- Rosemary-Cheese Spritz: You’ll have homemade, cheesy herbed crackers ready in a jiffy for your next party. This leaves plenty of time to plan the dips or cheeseboard to serve alongside.
- Pierre Hermes Chocolate Sables: These crumbly, deeply chocolatey cookies get their texture from egg whites — talk about another brilliant way to put leftovers to use.
- Ombre Rose Cream Cheese Spritz: Ombre spritz make for one stylish cookie tray, but these don’t just look good. Nope. Cream-cheese-enriched dough makes for extra tender biscuits that are a terrific accompaniment for tea.
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