CLASSIC SPRITZ COOKIES
Beautiful and buttery, these classic butter spritz cookies are the perfect treat for a cookie exchange or special gathering. Creative mix-ins or decorations will make each batch of spritz cookies one that's uniquely your own. Drizzle with melted chocolate, mix in chopped nuts or dried fruit, sprinkle with sparkling sugar, color them to match the season-however you choose to make these iconic butter cookies, we know it they disappoint! Plus, with 72 servings this recipe can be made and shared with everyone at your next cookie swap.
Categories Dessert
Time 1h15m
Yield 72
Number Of Ingredients 8
Steps:
- 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.
- Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.
- Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.
Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 25 mg
BUTTER SPRITZ COOKIES
One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond.
Provided by Food Network Kitchen
Categories dessert
Time 23m
Yield 5 dozen cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
- Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.
NELSON COOKIE BAKE, DAN'S SUGAR COOKIES
This is Dan Howard's Grandmother Reed's Sugar Cookie recipe. A traditional Christmas favorite of the Howard family.
Provided by debbie3nelson
Categories Drop Cookies
Time 3h
Yield 10 dozen cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Combine sugar, melted shortening, buttermilk, and eggs and mix until smooth.
- Add baking soda, cream of tarter and flour. Mix until well blended.
- Drop by cookie scoop on cookie sheet.
- Bake 8-10 minutes at 350 degrees.
- Let cookies cool. Then frost with Pillsbury Vanilla icing. Add sprinkles. Allow frosting to set prior to storing the cookies.
Nutrition Facts : Calories 1092.7, Fat 44.9, SaturatedFat 11.4, Cholesterol 107.7, Sodium 340.3, Carbohydrate 159, Fiber 2.7, Sugar 82.7, Protein 15.1
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.
HOLIDAY SPRITZ COOKIES ( ANNA OLSON'S SPRITZ COOKIES)
Buttery cookies that have been Christmas favorites as far back as the 1500s. While there are many similar recipes this is the one I turn to each holiday time since finding Canada's own Anna Olson's recipe in an issue of Harrowsmith. My handwritten copy is well worn from years of use. Anna's recipe and instructions make spritz cookies very simple to reproduce at home - for those of us not able to pick them up at her Ontario bakeries. I may have to move! Thank you Anna for adding to our Christmas 'traditions in the making'.
Provided by Gerry
Categories Dessert
Time 47m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Using an electric beater beat butter and sugar - I beat until nice and fluffy.
- Add egg yolk and almond extract; beat well.
- Add 2 1/4 cups of the sifted sifted flour over the butter mixture with wooden spoon or mixer on low.( a wooden spoon works best for me) thoroughly incorporate the flour and form dough into a ball.
- NOTE: if dough is too sticky add 2 - 4 tablespoons flour - chill dough before moulding ( I cover bowl and chill in the fridge for 1/2 an hour) a chilled baking pan makes forming cookies much easier.
- If using cookie press, press on sheet, wait a few seconds, then twist the press slightly as you lift it straight up.
- NOTE: if dough is too stiff to press out beat another egg yolk into the dough - (moulding by hand you may need to use all of the 2 1/2 cups flour - flour hands lightly makes moulding by hand easier).
- If you don't have a cookie press form into 1/2 inch balls - push a cherry into the centre.
- Brush cookies with beaten egg white and sprinkle with sugar; bake at 350 for 8 - 12 minutes or until golden around the edges.
- Cool on a wire rack.Yield will vary as to size of cookies.
Nutrition Facts : Calories 89.9, Fat 5.3, SaturatedFat 3.3, Cholesterol 19.4, Sodium 38.5, Carbohydrate 9.4, Fiber 0.2, Sugar 2.8, Protein 1.1
SNOW FLAKE SPRITZ COOKIES
This recipe is from the booklet supplied with the Mirro brand Cookie & Pastry Press. There is no refrigeration required. I searched Zaar for the spritz cookie recipes I use from this book, to share with a fellow chef, but they weren't posted yet. *For tips on obtaining the best results possible with your cookie press, check out my photo demo in the Kitchen Gadgets & Appliances forum. http://www.recipezaar.com/bb/viewtopic.zsp?t=330463
Provided by Tinkerbell
Categories Dessert
Time 32m
Yield 6-7 dozen cookies
Number Of Ingredients 9
Steps:
- Cream butter, cream cheese and sugar well. (*See Note below).
- Beat in egg yolk, vanilla and orange zest.
- Sift together the flour, salt and cinnamon; gradually blend into creamed mixture.
- Fill cookie press and form cookies on an ungreased cookie sheet.
- Bake at 350°F for 12-15 minutes. Checking for a slightly set or very slightly browned cookie at 12 minutes. If needed, bake another 1-3 minutes.
- Remove at once to cooling racks.
- Decorate if desired or enjoy them plain. Store in an air-tight container and layered between foil or waxed paper, if needed. These cookies freeze well.
Nutrition Facts : Calories 650.1, Fat 36.8, SaturatedFat 22.9, Cholesterol 128.4, Sodium 456, Carbohydrate 73.8, Fiber 1.5, Sugar 33.6, Protein 7.2
NELSON COOKIE BAKE ROLLED COOKIE GLAZE ICING
The Glaze is used to obtain a smooth icing surface on the cookies in preparation for decorating them with Piped Icing.
Provided by debbie3nelson
Categories Dessert
Time 1h
Yield 48 Iced Cookies, 24-48 serving(s)
Number Of Ingredients 4
Steps:
- Combine powdered sugar, Just Whites dried egg whites with water and beat until it is a smooth. (Note: water can be adjusted to obtain desired consistency for dipping cookies in Glaze.).
- Separate Glaze into two bowls and add paste food coloring:.
- Tint Red for Christmas stocking cookie shapes.
- Tint Green for Christmas tree cookie shapes.
- Dip each cookie in glaze and let dry thoroughly prior to storing.
Nutrition Facts : Calories 184.9, Fat 0.1, Sodium 33.1, Carbohydrate 44.9, Sugar 44.2, Protein 2.2
NELSON COOKIE BAKE PINK BON BON COOKIES
Make and share this Nelson Cookie Bake Pink Bon Bon Cookies recipe from Food.com.
Provided by debbie3nelson
Categories Dessert
Time 2h
Yield 20-25 Cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Mix thoroughly butter, sugar, vanilla.
- Add red food coloring.
- Mix in flour and salt until dough hold together. (If dough is dry, mix in 1 - 2 Tablespoons light cream.
- Mold dough by teaspoonfuls around Maraschino cherry.
- Place cookies about 1 inch apart on parchment lined cookie sheets.
- Bake 12 - 15 minutes or until set but not browned.
- Cool. Dip tops of cookies into Icing.
Nutrition Facts : Calories 102.4, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 47.7, Carbohydrate 13.8, Fiber 0.4, Sugar 6.5, Protein 1
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