COOKIE PRESS BUTTER COOKIES
This is an old family recipe that makes a very delicious cookie.
Provided by Laura Owen
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Yield 48
Number Of Ingredients 9
Steps:
- Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons water, flour, salt and vanilla. Chill the dough.
- Preheat the oven to 400 degrees F (205 degrees C).
- Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water. Decorate as desired.
- Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 11.7 g, Cholesterol 23.8 mg, Fat 6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 3.7 mg, Sugar 4.2 g
COOKIE PRESS COOKIES
Rich, buttery and made with lots of vanilla, these cookies are simple to make. Use a cookie press to press the cookies directly onto the baking sheet.
Provided by CobaltBlueMixer
Categories Dessert
Time 25m
Yield 24-36 cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350°F In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
- Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.
- Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.
Nutrition Facts : Calories 211.2, Fat 12.1, SaturatedFat 7.5, Cholesterol 48, Sodium 26.9, Carbohydrate 23.4, Fiber 0.5, Sugar 8.5, Protein 2.4
ALMOND SPRITZ PRESS COOKIES
These are my hubby's favorite Christmas cookies. His Great Aunt Gin used to make them for him every year and it just isn't Christmas without them. She always made green Christmas Trees and pink Wreaths because those were her two favorite colors. Since they use all shortening they are a very crisp cookie. The recipe is originally from the cookbook that came with the Mirro cookie press. NOTE: you must sift the flour first and then measure or you will add too much flour and the dough will be too stiff! (If you prefer a butter cookie, I recommend Recipe #98883)
Provided by Marg CaymanDesigns
Categories Dessert
Time 16m
Yield 72 serving(s)
Number Of Ingredients 8
Steps:
- Cream shortening, adding sugar in gradually.
- Add unbeaten egg, sifted dry ingredients, flavoring and a few drops of food coloring. Mix well. (NOTE: you must sift the flour first and then measure or you will add too much flour and the dough will be too stiff!).
- Fill cookie press. Form cookies on ungreased cookie sheets using the tree plate. Decorate with tiny multi-colored sprinkles.
- Bake at 400°F for 6-8 minutes. Cool just slightly and remove from cookie sheet to cooling rack. (If you wait too long, they will break when you try to move them.).
Nutrition Facts : Calories 48.6, Fat 3, SaturatedFat 0.7, Cholesterol 2.6, Sodium 6.4, Carbohydrate 5.1, Fiber 0.1, Sugar 2.1, Protein 0.5
WILTON BUTTER PRESS COOKIES
I love these simple little cookies with my afternoon tea. Very versatile too since you can color them or use whatever press attachment is appropriate for the occasion. For a super dainty cookie, use the bar plate in the press and press a long ribbon of dough onto a cookie sheet (ridged side up). Score the cookie dough at 2 inch intervals. (I use a pizza cutter, much easier than a knife) Once cool, drizzle melted chocolate coating over them in a zigzag pattern and dust with confectioner's sugar. (Using too much flour will make the dough too dense to come out the press. I have found out the hard way that sifting the flour is important!)
Provided by Marg CaymanDesigns
Categories Dessert
Time 27m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Thoroughly cream butter and sugar.
- Add egg, milk, vanilla and almond extracts; beat well. Sift the flour and then measure by spooning the sifted flour into the measuring cup. (Using too much flour will make the dough too dense to come out the press. I have found out the hard way that sifting the flour is important!).
- Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.
- DO NOT CHILL.
- Place dough in cookie press and press cookies on to ungreased cookie sheet.
- Bake for 6-8 minutes.
- Remove cookies from sheet and cool on rack.
- Makes 6 dozen cookies (but they're very small).
Nutrition Facts : Calories 285.9, Fat 15.9, SaturatedFat 9.9, Cholesterol 51.2, Sodium 160.7, Carbohydrate 32.5, Fiber 0.8, Sugar 11.2, Protein 3.4
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.
DANISH COOKIES (PRESS COOKIES)
This is another old recipe of my mothers. It's at least 50 years old or more. I don't know where she got it but it is very good and buttery.I am going to guess on the amount of cookies it makes. I know it makes a lot. They also freezes well.
Provided by Jane from Ohio
Categories Dessert
Time 25m
Yield 100 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Cream together sugar and butter.
- Add eggs which have been slightly beaten.
- add salt and flour.
- add vanilla.
- Mix well.
- Form into fancy shapes by using a cookie press.
- place on ungreased cookie sheet.
- Bake 8 to 10 minutes.
Nutrition Facts : Calories 72.3, Fat 3.8, SaturatedFat 2.4, Cholesterol 13.5, Sodium 57.3, Carbohydrate 8.8, Fiber 0.2, Sugar 4, Protein 0.8
MY FAVORITE SPRITZ COOKIES
These are my favorite spritz cookies! Using a cookie press, shape this easy cookie dough into intricate shapes and have fun decorating with sprinkles, chocolate, and chocolate chips. No cookie dough chilling required and they freeze and ship wonderfully.
Provided by Sally
Categories Cookies
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (177°C). Line 2 or 3 large baking sheets with parchment paper or silicone baking mats.
- In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
- Follow cookie press manufacturer's directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It's helpful to lightly brush the shaped cookie dough with water before adding sprinkles-this helps them stick.
- If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
- Bake until very lightly browned on the edges, 7-9 minutes.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate.
- Cookies stay fresh in an airtight container at room temperature for up to 1 week.
BUTTER RICH SPRITZ BUTTER COOKIES
These are wonderful cookies from the press. They are rich in flavor. My mom has made these cookies for years for all of the holidays. She even used food coloring for the different designs, like green trees, etc.The kids love to decorate them as much as they love to eat them.
Provided by Sheri Lipp
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Time 18m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.
- In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time.
- Bake for 6 to 8 minutes in the preheated oven.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 10.8 g, Cholesterol 24.9 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 69.3 mg, Sugar 4.1 g
COOKIE-PRESS COOKIES
Rich, buttery, and made with lots of vanilla, these cookies are simple to make. Use a cookie press-a hollow tube fitted with a decorative nozzle at one end and a plunger at the other-to press the cookies directly onto the baking sheet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 to 3 dozen cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
- Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.
- Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.
PISTACHIO SPRITZ COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield about 84 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Pulse the pistachios and 1 tablespoon granulated sugar in a food processor until the nuts are finely ground and powdery. Sift with the flour and salt into a medium bowl; set aside.
- Beat the remaining 3/4 cup granulated sugar and the butter in a large bowl with a mixer on medium speed until light and fluffy, about3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the pistachio mixture and beat until completely incorporated.
- Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies about 1 1/2 inches apart onto 2 ungreased baking sheets. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until set and golden around the edges, 10 to 12 minutes. Let the cookies cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
SPRITZ COOKIES
Steps:
- HEAT oven to 400 degrees F. Combine powdered sugar and shortening in a large bowl; beat on medium speed until light and fluffy. Beat in egg, salt, water, vanilla and almond extracts. Using a spoon, stir in flour until well mixed.
- FIT cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets. Sprinkle with colored sugar, if desired.
- BAKE 7 to 9 minutes or until set, but not brown. Cool one minute. Remove to cooling rack.
COOKIE PRESS SHORTBREAD
This is my mothers recipe and what I use in my Cookie Press/Shooter. It makes delectable little morsels!
Provided by Heather
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.
Nutrition Facts : Calories 116.3 calories, Carbohydrate 10.9 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.9 mg, Sugar 2.5 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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CHRISTMAS COOKIE PRESS COOKIES - MOM LOVES BAKING
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5/5 (1)Total Time 32 minsCategory DessertCalories 40 per serving
- In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk and extracts. Gradually add flour mixture, mixing until dough is smooth.
- Divide dough and color, if desired. Fill barrel with dough and fit with desired discs. Press cookies onto ungreased cookie sheet. Add sprinkles, if desired.
- Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet; remove to cooling rack and cool completely. Makes 5-6 dozen cookies.
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5/5 (2)Category DessertCuisine AmericanTotal Time 30 mins
- In a large bowl, beat together the butter, powdered sugar, and corn starch, using an electric hand mixer,on low speed until well mixed. It will be crumbly.
- Add in the vanilla extract, lemon rind and a pinch of salt and beat on medium speed for 5 minutes, until light and fluffy.
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- Preheat oven to 375 degrees F. Load Basic Sugar-Cookie Dough into a cookie press fitted with a flower stencil.
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4.8/5 (20)Total Time 21 minsCategory Dessert
- Preheat the oven to 400. Beat the butter and sugar together until light and fluffy. Add the egg, almond extract, and vanilla extract, and beat until smooth. Add the flour and salt to the bowl and mix until combined. Add gel food coloring to the dough if desired.
- Add the dough to a cookie press with the desired shape of plate attached. Press the cookies onto an ungreased cookie sheet. Decorate with sprinkles, if desired.
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- Glazed Spritz: Take your pick between three different cookie bases and two flavors of glaze. The taste combos and decorating possibilities are practically endless.
- Vanilla Malted Cookies: A touch of malted milk powder takes these cookies from basic to va-va-voom vanilla. (via The Little Epicurean)
- Whole Wheat Spritz: With their gorgeous disguise of magenta sprinkles, you’d never guess these cookies are egg-free and made with whole wheat. (via Food Faith Fitness)
- Cardamom Spritz Cookies: Scented with citrusy cardamom and almond extract, these treats are a total delight for the senses. (via Pink Patisserie)
- Raspberry Rosette Spritz: Raspberry cookies are a terrific choice for sandwiching a layer of almond cream cheese filling. They’re so good you may just forget all about an old favorite.
- Hazelnut Gianduia Spritz: Chocolate and hazelnut fans will love these ganache-dipped, nutty cookies slicked with a layer of bittersweet-chocolate-enhanced Nutella (aka gianduia).
- Pumpkin Spice Spritz Cookies: Don’t put away that jar of pumpkin pie spice quite yet. These buttery cookies are a welcome nibble all year long. (via Diethood)
- Rosemary-Cheese Spritz: You’ll have homemade, cheesy herbed crackers ready in a jiffy for your next party. This leaves plenty of time to plan the dips or cheeseboard to serve alongside.
- Pierre Hermes Chocolate Sables: These crumbly, deeply chocolatey cookies get their texture from egg whites — talk about another brilliant way to put leftovers to use.
- Ombre Rose Cream Cheese Spritz: Ombre spritz make for one stylish cookie tray, but these don’t just look good. Nope. Cream-cheese-enriched dough makes for extra tender biscuits that are a terrific accompaniment for tea.
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From diys.com
- Glazed Spritz. Martha Stewart gives us a a great recipe for a classic, glazed spritz cookie. Use any shape in the press and make a box for a holiday gift!
- Vanilla Malted. The Little Epicurean makes some delicious vanilla malt cookies that will be hard to say no to. They’re quite addictive once you start!
- Cinnamon Dulce de Leche Spritz Sandwiches. These sandwich cookies are filled to the fill with yummy surprises inside. If you love extra sweetness and caramel bites then run over to Girl in the Little Red Kitchen for all the details.
- Snickerdoodle Spritz. Betty Crocker has a snickerdoodle spritz recipe you’ll fall in love with too. Again, use any shape in the press and serve these ones up with a glass of milk before bed.
- Cinnamon Apple Butter Spritz. Visit Wilton for a beautiful combination of fall flavors all in one cookie. Cinnamon apple butter cookies will crumble right into your mouth and bring in the spirit of the season too.
- Raspberry Poinsettia Blossoms. Pillsbury shares a raspberry poinsettia blossom recipe that will give the right kind of bite around the holidays. Lighten up the dessert table with a batch of these.
- Peanut Butter Petals. If you’re a big fan of peanut butter, then you’ll need to hop on over to The Right Recipe and grab this recipe for these PB petals.
- Almond Spritz. Food gives us a classic recipe for almond spritz cookies. These are really popular throughout the holiday season.
- Cheese Straws. Yes, you can make cheese straws with (or without) a cookie press! Check out the details over at Taste of the South Magazine.
- Hazelnut Spritz Cookies. And these ones are dipped in chocolate. Check out these – perfect for Christmastime – cookies over at What’s For Lunch Honey?
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