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.
EASY SPRITZ COOKIES
Celebrate a rich and buttery classic cookie using a shortcut cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, almond extract and egg until soft forms.
- Fit desired template in cookie press; fill cookie press with dough. Force dough through template onto ungreased cookie sheets. Sprinkle with decors or colored sugars. Sprinkle with sugar crystals.
- Bake 6 to 8 minutes or until set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g
SPRITZ COOKIES
Steps:
- Preheat oven to 375°F.
- With a mixer on medium speed, cream butter, powdered sugar, and salt until fluffy. Mix in egg, vanilla, and almond extract.
- Add flour a little bit at a time beating after each addition.
- Place dough into a cookie press. Squeeze cookies about 1 ½" apart and add sprinkles if desired.
- Bake 7-9 minutes.
Nutrition Facts : ServingSize 1 cookie, Calories 86 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 71 mg, Fiber 1 g, Sugar 4 g
QUICK MIX SPRITZ COOKIES
Another favorite recipe 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; click the link on my profile page or copy and paste this address: http://www.food.com/bb/viewtopic.zsp?t=330463. I do not believe the forums are accessible anymore, so check out my original post on my personal blog here: http://tinkstreats.blogspot.com/2010/03/mirro-cookie-pastry-press.html#links
Provided by Tinkerbell
Categories Dessert
Time 22m
Yield 5-6 dozen cookies
Number Of Ingredients 7
Steps:
- Sift flour, sugar, salt and baking powder together in a bowl.
- With a pastry blender or two knives, cut the butter into the flour mixture until it resembles pie crust or biscuit mix (very fine lumps).
- Crack an egg into a glass, liquid measuring cup. A large egg will measure 1/4 cup. If it doesn't, add water to reach the 1/4 cup line.
- Add the egg, water (if needed) and the vanilla to the flour mixture and beat the mixture well.
- Fill cookie press and form cookies on ungreased cookie sheets (aluminum preferred for best heat distribution).
- Bake at 375°F for 10-12 minutes or until cookies are just set or very slightly browned. Check cookies at the 10 minute mark and bake 1-2 minutes longer, if needed.
- Remove immediately to cooling racks.
SPRITZ BUTTER COOKIES
These gorgeous cookies begin with our Basic Butter Cookie Dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 100
Number Of Ingredients 1
Steps:
- Preheat oven to 350 degrees.
- Fill cookie press, and form cookies on baking sheets according to manufacturer's instructions.
- If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.
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.
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
More about "quick mix spritz cookies food"
QUICK MIX SPRITZ COOKIES | LOVEFOODIES
From lovefoodies.com
Category Cookies & Sweet TreatsCalories 51 per servingTotal Time 30 mins
- Mix together very well using hands until the ingredients form a dough. You should be able to have a ‘clean’ mixing bowl with no crumbs.
OUR BEST COOKIE RECIPES - FOOD & WINE
From foodandwine.com
CLASSIC BUTTERY SPRITZ COOKIES | WILTON
From blog.wilton.com
SPRITZ COOKIES (5-INGREDIENT DESSERT!) - GONNA WANT …
From gonnawantseconds.com
SPRITZ COOKIES - SUGAR SPUN RUN
From sugarspunrun.com
CLASSIC SPRITZ COOKIES RECIPE {+VIDEO} | LIL' LUNA
From lilluna.com
OUR 10 BEST SPRITZ COOKIE RECIPES
From allrecipes.com
PERFECT SPRITZ COOKIES | EASY HOLIDAY BAKING | CHRISTMAS …
From cookiesandcups.com
EASY SPRITZ COOKIES RECIPE - FOOD.COM
From food.com
BEST SPRITZ COOKIES RECIPE - HOW TO MAKE SPRITZ COOKIES - THE …
From thepioneerwoman.com
SPRITZ COOKIES RECIPE - SOUTHERN LIVING
From southernliving.com
SPRITZ COOKIE RECIPES - BETTYCROCKER.COM
From bettycrocker.com
EASY SPRITZ COOKIES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
MY FAVORITE SPRITZ COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
QUICK MIX SPRITZ COOKIES - RECIPE - COOKS.COM
From cooks.com
RECIPE(TRIED): QUICK-MIX SPRITZ (FROM MIRRO COOKIE PRESS BOOK ...
From recipelink.com
SPRITZ COOKIE RECIPES
From allrecipes.com
APPLE FALL SPRITZ RECIPE
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love