CHOCOLATE-DIPPED SPRITZ
Some of my sisters and I get together for a weekend during the holidays to do nothing but bake cookies. These cookies always make an appearance in the goody baskets that we give as gifts. -Nancy Ross, Alvordton, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 7-9 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave-safe bowl, melt candy coating; dip each cookie halfway. Sprinkle with crushed candies. Place on waxed paper until set.
Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 89mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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.
CHOCOLATE SPRITZ (COOKIE PRESS)
Chocolate spritz cookies for use with a cookie press! This recipe makes lots of cookies.
Provided by Christy
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Time 25m
Yield 84
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter in a large mixing bowl using an electric mixer until creamy; add sugar, cocoa powder, and baking powder. Beat until combined. Scrape sides of bowl down if needed. Stir egg and vanilla extract into butter mixture until just combined; mix in flour.
- Fill the cookie press with dough; press cookies onto an ungreased baking sheet.
- Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes.
Nutrition Facts : Calories 57.5 calories, Carbohydrate 6.2 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 30.1 mg, Sugar 2.4 g
CHOCOLATE FILLED ALMOND SPRITZ COOKIES
Make and share this Chocolate Filled Almond Spritz Cookies recipe from Food.com.
Provided by Steve_G
Categories Dessert
Time 50m
Yield 36 cookies, 30-40 serving(s)
Number Of Ingredients 11
Steps:
- On a baking sheet roast almonds until lightly browned, about 6-8 minutes, toss every 2-3 minutes Allow to cool to room temperature.
- FOOD PROCESSOR METHOD---------------------.
- Grind almonds and sugar in a food processor until very fine.
- Cut butter into 16 chunks, with the processor add butter a chunk at a time.
- Process until creamy.
- Scrape down bowl.
- Add egg and extract, process until mixed, scrape down bowl.
- Add flour and salt, pulse until just combined.
- Scrape into a bowl.
- ELECTRIC MIXER METHOD--------------------------°- .
- Whisk flour and salt in a medium bowl.
- Cut butter in to 16 pcs, Allow butter and eggs to come to room temperature.
- Grind almonds to a fine powder (can be done with a rolling pin and a plastic bag).
- In a second medium bowl cream butter, sugar until very light and fluffy.
- Add almonds, beat until well combined.
- Lightly beat egg and extracts, add to butter mixture, beat until just combined.
- Stir in flour and salt until just combined.
- BOTH METHODS---------------------.
- With a cookie press or pastry bag fitted with a no 22 tip, put cookies on parchment lined cookie sheets, about 1 1/2 inches apart.
- Decorate with colored sugar, etc.
- Preheat oven to 375°F.
- Refrigerate Cookies on the sheet for 20 minutes, this will help them hold their shape.
- Bake cookies one pan at a time for 8-10 minutes (until very lightly browned), rotate pan halfway through the baking to promote even cooking.
- Allow to sit on sheet for 3-4 minutes, remove with an angled spatula to a rack.
- Cool completely.
- FILLING----------------------.
- Melt 3/4 of the chocolate in a bowl over a pan of hot water (160 degrees or so) (bowl must not touch water).
- When chocolate starts to melt remove from heat and stir until smooth, add remaining chocolate and stir until smooth.
- Let the chocolate sit until it's no longer warm to the touch and SLOWLY beat in the butter.
- Do not over beat this mixture.
- Place the mixture in a freezer bag (corner cut off) or pastry bag and pipe it on to the bottom of 1/2 of the cookies.
- Cover with second half to form a sandwich.
- Do about 10 at a time as the chocolate mixture will start to set up.
- Let cookies set for 2 hours for filling to set 100%.
- Store covered in an airtight container for about a month.
CHOCOLATE SPRITZ COOKIES
Make and share this Chocolate Spritz Cookies recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 5m
Yield 54 cookies
Number Of Ingredients 7
Steps:
- Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
- Add mixture of flour, cocoa and salt gradually; mix well.
- Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
- Cool completely.
RASPBERRY SANDWICH SPRITZ
I started baking these Christmas classics when I was a sophomore in high school...and I and still making them now for my grown children and grankids. The combination of jam, buttery shortbread, chocolate and sprinkles adds up to a fancy and festive treat.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, salt and baking powder; gradually beat into creamed mixture., Using a cookie press fitted with a ribbon disk, press long strips onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 2-in. lengths (no need to separate them)., Bake until edges are golden brown, 12-15 minutes. Re-cut cookies if necessary. Remove from pans to wire racks; cool completely., Spread jam on bottoms of half of the cookies; top with remaining cookies. Dip each end of cookies in melted chocolate; allow excess to drip. Dip in sprinkles. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 205 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 119mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
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