AUNTIE'S EASY SPRITZ COOKIE RECIPE
An easy spritz cookie recipe for German Christmas cookies
Provided by Carolin Eichholz
Number Of Ingredients 8
Steps:
- Use all ingredients at room temperature. Leave out the milk if you use a meat grinder. Mix thouroughly and put the cookie dough into the fridge for one hour. Make sure it is packed air-tight to not take on any weird fridge flavors.
- Take the spritz cookie dough out of the fridge. Knead it and let it sit at room temperature for 15 minutes.
- Run it throught the meat grinder to make spritz cookies. OR fill it into a piping bag or cookie press and make some test cookies. If necessary, add a little bit of milk to make the spritz cookie dough softer.
- Preheat the oven to 180°C/°F. Bake the spritz cookies for 10 - 15 minutes.
MY MOM'S SPRITZ COOKIES
A family favorite and it doesn't even have to be Christmas to make them!
Provided by Yoly
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Time 32m
Yield 42
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter and sugar in a bowl. Beat with an electric mixer until creamy. Add egg yolks and vanilla extract. Mix until well combined. Beat in flour and baking powder. Use your hands to finish mixing if dough does not come together.
- Add dough to a cookie press and press spritz-shaped cookies onto the prepared baking sheets.
- Bake in the preheated oven until cookies are lightly browned, 9 to 11 minutes. Cool on the baking sheets for 2 minutes. Carefully transfer to a wire rack and cook completely.
Nutrition Facts : Calories 75 calories, Carbohydrate 7.5 g, Cholesterol 21.4 mg, Fat 4.7 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 6.9 mg, Sugar 2.4 g
MOM'S SPRITZ COOKIES
Add colored sugars before baking to make colorful cookie. Grandma loves these dipped in chocolate.
Provided by Ellen Schenker
Categories Cookies
Number Of Ingredients 5
Steps:
- 1. Cream butter and gradually add sugar. Beat till light. Add egg yolks and mix. Add flour and salt and mix well. Stir until dough forms a ball.
- 2. Refrigerate dough for one hour.
- 3. Fill cookie press and form the cookies on an ungreased cookie sheet. Brush on egg whites and sprinkle on colorful sugar.
- 4. Bake at 350 degrees for 10-15 minutes.
- 5. I roll the dough into balls and use a cookie stamp them sprinkle colorful sprinkles on top before baking.
CHOCOLATE SPRITZ COOKIES
Chocolate flavored sugar cookies made with a cookie press flower attachment with M&M candy centers. Perfect for the holidays or any time of year.
Provided by Lise Sullivan Ode
Categories Dessert
Time 23m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Thoroughly cream butter and sugar in a large bowl with an electric mixer on medium for 3 minutes. Add egg, water, and almond extract; beat well.
- Stir together flour, baking powder, cocoa powder and salt in a separate bowl. With mixer on low, gradually add flour mixture to butter mixture. Beat on low for 15 seconds, then turn up to medium and beat until you have a smooth dough (about 1 minute). Do not chill.
- Place dough in cookie press and press cookies onto ungreased cookie sheet (I used a cookie sheet lined with a silicone mat). Place an M&M candy on each cookie, if desired. Bake 8-10 minutes or until set. Remove cookies from sheet; cool on rack. Repeat. Makes 10-12 dozen cookies.
Nutrition Facts : Calories 39 kcal, Carbohydrate 5 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 30 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CREAM CHEESE SPRITZ COOKIES
I got this recipe from the book entitled The Spirit of Christmas. Originally my mom had this recipe and it was a holiday staple in our house for years.
Provided by CookingLady
Categories Dessert
Time 35m
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Cream shortening and cream cheese.
- Gradually add sugar and mix well.
- Beat in egg yolk and vanilla.
- Sift flour with salt and cinnamon; gradually add to cream mixture.
- Add food coloring if desired.
- Fill cookie press and form cookies on ungreased cookie sheets.
- Bake in a preheated 350 degree oven for 12-15 minutes.
- Cool before removing from baking dish.
Nutrition Facts : Calories 680.2, Fat 40.3, SaturatedFat 12, Cholesterol 47.1, Sodium 238.1, Carbohydrate 73.7, Fiber 1.5, Sugar 33.6, Protein 6.9
MOM'S SPRITZ COOKIES
Steps:
- Preheat oven to 400°F. Cream butter and sugar. Blend in remaining ingredients.
- Fill cookie press with 1/4 of dough at a time; form desired shapes on ungreased baking sheet.
- Bake 6-9 minutes or until set but not brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 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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- In a small bowl mix together powdered sugar and milk to make the glaze. Once cookies are cooled brush each cookie with glaze and top with your favorite candy confetti, sprinkles, or colored sugar. Allow for drying on a cooling rack.
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- In a mixing bowl, beat the margarine and sugar together until creamy. In a small bowl, mix the egg replacer and water together. Add the egg replacer mixture, vanilla, and salt to the margarine and sugar mixture and mix until combined well. Add the flour gradually while mixing until fully incorporated.
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- Bake for 5-6 minutes until set but not brown. Remove cookies from baking sheets immediately and transfer to paper towels or a cooling rack.
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