Dipped Pecan Spritz Food

DIPPED PECAN SPRITZ

Steps:

• In a large bowl, cream butter and sugar until light and fluffy; beat in egg and extracts. Combine the flour, pecans and baking powder; gradually add to creamed mixture and mix well., Using a cookie press fitted with disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 5-7 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave, melt chocolate chips and 3/4 teaspoon shortening; stir until smooth. Melt vanilla chips and remaining shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip half of the cookies halfway in semisweet mixture; allow excess to drip off. Place on waxed paper to harden. Dip remaining cookies halfway in vanilla mixture; allow excess to drip off. Place on waxed paper and sprinkle coated area with colored sprinkles. Let harden.

DIPPED PECAN SPRITZ

Steps:

• In a mixing bowl, cream butter and sugarl beat in egg and extracts.
• Combine the flour, pecans and baking powder; gradually add to creamed mixture.
• Using a cookie press fitted with disk of your choice, press sough 2 inches apart onto ungreased baking sheets.
• Bake at 375 for 5-7 minutes or until set[ do not brown].
• Remove to wire racks to cool.
• In a microwave, melt chocolate chips and 3/4 t.
• shortening; stir until smooth.
• Melt vanilla chips and remaining shortening at 70% power; stir until smooth.
• Dip half of the cookies halfway in semisweet mixture; allow excess to drip off.
• Place on waxed paper to harden.
• Dip remaining cookies halfway in vanilla mixture; allow excess to drip off.
• Place on waxed paper and sprinkle coated area with colored sprinkles.
• Let harden.

CHOCOLATE-DIPPED PECAN WEDGES

Steps:

• Heat oven to 375°F. Line bottom and sides of 13x9-inch pan with foil; grease foil with shortening. In food processor, place flour, 1/2 cup granulated sugar, salt and 3/4 cup butter. Process until consistency of coarse crumbs. Add egg; process until dough forms a ball. Press in pan.
• Bake 15 minutes, until edges are lightly golden. Cool on cooling rack. Reduce oven temperature to 325°F. In 3-quart saucepan, cook brown sugar, 1/2 cup granulated sugar, 1 cup butter and honey over medium heat until butter melts. Increase heat to high; boil 1 minute. Remove from heat; stir in pecans, whipping cream and orange peel. Pour over crust.
• Bake 40 to 45 minutes or until filling is set at least 2 inches from edge of pan but center still jiggles slightly. Cool completely. Cut into 6 rows by 3 rows; cut each cookie in half diagonally. In small microwavable bowl, microwave chocolate chips and shortening 1 to 2 minutes or until smooth. Dip tip of each triangle into glaze. Sprinkle with salt.

CHOCOLATE-DIPPED ORANGE SPRITZ

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in egg, orange juice and zest. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, mixing well., Using a cookie press fitted with a bar disk, press long strips of dough onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 3-in. lengths (no need to separate them)., Bake 8-10 minutes or until set (do not brown). Re-cut cookies if necessary. Remove from pans to wire racks to cool completely., Place walnuts in a shallow bowl. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set.

DIPPED LEMON SPRITZ

Steps:

• Preheat oven to 350°. In a small food processor, combine sugar and lemon zest; cover and process until blended. In a large bowl, cream butter and 2/3 cup lemon sugar until light and fluffy. Beat in egg, lemon juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well., Using a cookie press fitted with a 1-1/2-in. bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into squares (there is no need to separate the pieces). , Bake until set (do not brown), 8-10 minutes. Remove to wire racks to cool completely., In a microwave, melt chocolate; stir until smooth. Dip cookies diagonally in chocolate, allowing excess to drip off. Place on waxed paper; sprinkle chocolate with remaining lemon sugar. Let stand until set. Store in an airtight container at room temperature, or freeze up to 3 months.

DIPPED PECAN SPRITZ

Steps:

• In a large bowl, cream butter and sugar until light and fluffy; beat in egg and extracts. Combine the flour, pecans and baking powder; gradually add to creamed mixture and mix well., Using a cookie press fitted with disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 5-7 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave, melt chocolate chips and 3/4 teaspoon shortening; stir until smooth. Melt vanilla chips and remaining shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip half of the cookies halfway in semisweet mixture; allow excess to drip off. Place on waxed paper to harden. Dip remaining cookies halfway in vanilla mixture; allow excess to drip off. Place on waxed paper and sprinkle coated area with colored sprinkles. Let harden.

PEANUT BUTTER SPRITZ FINGERS

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Cover dough and refrigerate for 30 minutes or until easy to handle., Using a cookie press fitted with a star disk, press dough into long strips, 2 in. apart, onto ungreased baking sheets. Cut each strip into 2-in. pieces (do not separate pieces). , Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool. , In a microwave, melt candy bars; stir until smooth. Dip 1 end of each cookie into chocolate; allow excess to drip off. Coat with peanuts. Place on waxed paper; let stand until set.