Holiday Spritz Wreaths Food

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TIE-DYE WREATH SPRITZ COOKIES



Tie-Dye Wreath Spritz Cookies image

The green and white tie-dye effect gives these classic cookies a modern-retro look, and the red sprinkles add a bit more holiday cheer.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 45 to 50 cookies

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, at room temperature
2/3 cup sugar
1/4 teaspoon almond extract
1/4 teaspoon pure vanilla extract
1 large egg
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 teaspoon kosher salt
1/4 cup red sprinkles
Green gel food coloring, such as leaf green, for coloring the dough

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 a quarter of the dough (about 1/2 cup) to a flour-dusted surface and reserve. Add the sprinkles to the dough left in the mixer and mix on low until just combined. Remove the dough to a flour-dusted surface and gently fold until it comes together.
  • Add the reserved dough back to the mixer bowl and add enough green gel food coloring to color it a vibrant green like a wreath, about 6 drops. Mix on low until the dough is completely green. Remove to a flour-dusted surface and fold with your hands 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. 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 and set aside. 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.

PEPPERMINT-SPRITZ COOKIES



Peppermint-Spritz Cookies image

Peppermint extract gives these wreath cookies their fresh flavor. They're finished with a marbled red-and-white glaze, evoking the classic holiday candy cane.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h45m

Yield Makes 4 dozen

Number Of Ingredients 11

2 cups confectioners' sugar, sifted
3 tablespoons to 1/4 cup milk
1/4 teaspoon vanilla extract
1 1/2 sticks unsalted butter (6 ounces), room temperature
1/2 cup granulated sugar
1 large egg yolk
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon pure peppermint extract
1 tablespoon milk
Red gel-paste food coloring, for glazing (optional)

Steps:

  • Glaze: Whisk together confectioners' sugar and milk until smooth. Whisk in vanilla. Glaze can be stored at room temperature, with plastic wrap pressed directly on surface, up to 3 days; whisk before using. (Makes 2 cups.)
  • Cookies: Preheat oven to 350 degrees. Beat butter with granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Add yolk, flour, salt, peppermint extract, and milk; beat to combine.
  • Fill a cookie press with dough and fit with a wreath disk. Press cookies directly onto unlined baking sheets. Bake, rotating sheets halfway through, until just golden on edges, 12 to 14 minutes. Transfer sheets to a wire rack; let cool completely.
  • Working in batches, add a drop of food coloring to a small amount of glaze (about 1/4 cup); use a toothpick to swirl a tiny bit. Dip tops of cookies in glaze, then turn glaze-sides up and place on a wire rack set over a rimmed baking sheet to catch drips to set. (As you dip, colors will become more combined and no longer look like swirls; change to fresh glaze at this point.) For additional "swirls," dip a toothpick in red glaze and drizzle over cookies. Cookies can be stored in an airtight container at room temperature up to 3 days.

CREAM CHEESE SPRITZ



Cream Cheese Spritz image

This is my mom's recipe she always made them for Christmas, her's were always better than anyone else. She would form wreaths and put a Imperial Red at the top of the wreath. I never cared for the red hot so as an adult I just make trees and sprinkle with green sugar before baking.

Provided by Kristenblakley

Categories     Dessert

Time 17m

Yield 45 cookies, 45 serving(s)

Number Of Ingredients 7

1/2 cup shortening
1/2 cup butter
3 ounces cream cheese
1 teaspoon vanilla
1/2 cup sugar
1/2 teaspoon salt
2 cups flour

Steps:

  • Cream shortening, butter and cream cheese, use butter, and cream cheese straight out of the refrigerator. Add vanilla and sugar, beating well. Gradually add salt and flour. Put through cookie press in desired shape. Bake on 350 for 6-7 minute, let set 30 seconds to a minute before removing from cookie sheet. Cool.

Nutrition Facts : Calories 73.8, Fat 5, SaturatedFat 2.2, Cholesterol 7.5, Sodium 50.1, Carbohydrate 6.5, Fiber 0.1, Sugar 2.3, Protein 0.7

SPRITZ CHRISTMAS WREATH COOKIES



Spritz Christmas Wreath Cookies image

Categories     Cookies     Egg     Dessert     Bake     Cherry     Winter     Gourmet

Yield Makes about 120 cookies

Number Of Ingredients 9

3 sticks (1 1/2 cups) unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 large egg yolks
3 3/4 cups all-purpose flour
an egg wash made by beating 1 egg white lightly with 2 teaspoons water
green decorating sugar
candied cherries, sliced thin

Steps:

  • Preheat the oven to 350°F. In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the salt, the vanilla, and the egg yolks, and beat the mixture until it is smooth. Add the flour and beat the dough until it is just combined. Pack the dough into a cookie press fitted with the wreath disk and press cookies about 1 inch apart onto cool, ungreased baking sheets. Brush the cookies lightly with the egg wash, sprinkle them with the decorating sugar, and arrange the cherry slices decoratively on them. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until the edges are pale golden. Transfer the cookies to racks and let them cool. (Do not let the cookies cool on the sheets.) The cookies may be made 2 months in advance and kept frozen in airtight containers.

HOLLY WREATHS



Holly Wreaths image

I've never come across another spritz cookie like this - one calling for cream cheese as an ingredient. That helps to keep these wreaths moist a long time, while also adding a delicious flavor. -Dee Lein, Longmont, Colorado

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 8

1 cup butter, softened
3 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
Green candied cherries, thinly sliced
Red Hots
Decorating icing

Steps:

  • Preheat oven to 375°. Cream butter and cream cheese. Add sugar; beat until light and fluffy. Stir in vanilla. Gradually beat in flour. , Using a cookie press fitted with a star piping tip, shape dough into 2-1/2-in. wreaths 1 in. apart on ungreased baking sheets. Bake until set (do not brown), 8-10 minutes. Cool on wire racks., Decorate with green cherry pieces for leaves and Red Hots for berries. Use red decorating icing to form bows and adhere candy to wreaths.

Nutrition Facts : Calories 90 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 48mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

SPRITZ WREATHS



Spritz Wreaths image

Categories     Cookies     Dairy     Dessert     Bake     Winter     Gourmet

Yield Makes about 6 dozen cookies

Number Of Ingredients 4

1/2 preparedBasic Butter Cookie Dough at room temperature
1 egg white, beaten lightly with 2 teaspoons water
green decorating sugar
glacéed cherries, cut into slivers

Steps:

  • Preheat oven to 350°F.
  • Pack dough into a cookie press fitted with wreath disk and press about 1 inch apart onto cool ungreased baking sheets. Brush cookies lightly with egg-white wash and sprinkle with decorating sugar. Arrange cherry slivers to form bow shapes.
  • Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes. Cool cookies on sheets 2 minutes and transfer to racks to cool completely. (Cookies will stick to sheets if cooled too long on them.) Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

HOLIDAY WREATHS WITH CHERRIES SPRITZ COOKIES FOR COOKIE PRESS



Holiday Wreaths With Cherries Spritz Cookies for Cookie Press image

Every holiday season I always make several different of batches of spritz cookies, but this variation is my favorite. The kids always help make the cookies and is becoming a tradition in our home. Prep time includes chill time and cooking time assumes 15 minutes per dozen

Provided by ARathkamp

Categories     Dessert

Time 5h

Yield 4 dozen

Number Of Ingredients 11

1 cup butter, softened to room temperature
3 ounces fat free cream cheese, softened to room temperature
1 cup granulated sugar
1 egg yolk
1 1/2 teaspoons vanilla extract, pure not imitation
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 dozen red maraschino cherries
1/4 cup decorator sugar, green color (or enough to coat cookies)

Steps:

  • With an electric mixer (can be done by hand, but it's a lot of work!), cream butter & cream cheese until light.
  • Add the granulated sugar to butter blend and beat until light and fluffy.
  • Beat in egg yolk, vanilla, and almond extract.
  • In a separate large mixing bowl, combine dry ingredients (flour, baking powder and salt).
  • Gradually blend in flour with creamed butter mixture.
  • Chill dough for minimum 4 hours.
  • After dough is chilled, preheat oven to 350°F.
  • Add chilled dough to cookie press, use wreath shaping disc.
  • Press cookies onto lightly greased cookie sheet or baking stone (baking stone recommended).
  • Sprinkle green decorator sugar (granulated) over cookies.
  • Add 1 cherry in middle of each wreath.
  • Bake for 12 to 15 minutes, or until slightly browned. Do not over bake
  • Let cool on wire cooling rack before serving.

Nutrition Facts : Calories 972.2, Fat 48.1, SaturatedFat 29.8, Cholesterol 170.9, Sodium 637.1, Carbohydrate 123.9, Fiber 2.1, Sugar 63.1, Protein 12.2

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