Red Hot Cinnamon Spritz Cookies Food

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IMPERIAL CINNAMON RED HOT® COOKIES



Imperial Cinnamon Red Hot® Cookies image

A twist on a white chocolate toffee cookie recipe: added cinnamon to the dough, and replaced the white chocolate chips and toffee with cinnamon chips and imperial Red Hots®. These are a hit with family and friends!

Provided by MARCUS1124

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 20m

Yield 36

Number Of Ingredients 12

1 ⅔ cups all-purpose flour
2 tablespoons ground cinnamon
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, softened
¾ cup firmly packed brown sugar
⅓ cup white sugar
1 teaspoon vanilla extract
1 large egg
1 ½ cups cinnamon chips
1 ½ cups cinnamon candies (such as Red Hots®)

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix flour, cinnamon, baking powder, baking soda, and salt together in a bowl.
  • Beat butter, brown sugar, white sugar, and vanilla with an electric mixer in a large bowl until smooth. Beat in the egg until completely incorporated.
  • Gradually beat flour mixture into butter mixture until combined. Fold in cinnamon chips and cinnamon candies, mixing just enough to evenly combine.
  • Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until lightly browned, 8 to 11 minutes. Cool on the pans for 2 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 26.4 g, Cholesterol 15.2 mg, Fat 7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 4.3 g, Sodium 116.6 mg, Sugar 18.4 g

SPRITZ COOKIES WITH FOUR VARIATIONS



Spritz Cookies With Four Variations image

Make and share this Spritz Cookies With Four Variations recipe from Food.com.

Provided by Lvs2Cook

Categories     Dessert

Time 51m

Yield 5 dozen

Number Of Ingredients 6

2/3 cup sugar
1 cup butter, softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
2 1/4 cups all-purpose flour

Steps:

  • Heat oven to 400°.
  • Combine all ingredients except flour in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. If dough is too soft, cover and refrigerate, 30 to 45 minutes.).
  • Place dough into cookie press fitted with template. Form desired shapes 1 inch apart onto ungreased cookie sheets.
  • Bake for 6 to 8 minutes or until edges are lightly browned.
  • Chocolate Chip Spritz: Add 1/4 cup coarsely grated semi-sweet chocolate to ingredients and proceed as directed above.
  • Eggnog-Glazed Spritz: Add 1 teaspoon ground nutmeg to ingredients and proceed as directed above. Glaze: Stir together 1 cup powdered sugar, 1/4 cup softened butter, 2 tablespoons water and 1/4 teaspoon rum extract in small bowl until smooth. Drizzle over warm cookies.
  • Spice Spritz: Add 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves to ingredients and proceed as directed above. Glaze: Stir together 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla in small bowl until smooth. Drizzle over warm cookies.
  • Mint Kisses: Add 1/4 teaspoon peppermint extract to ingredients and proceed as directed above. Immediately after removing cookies from oven, place 1 chocolate candy kiss on each cookie.

CINNAMON SPRITZ COOKIES



Cinnamon Spritz Cookies image

This is a Martha Stewart recipe. Martha describes them this way: "Delicate yet buttery rich, these spritzes are lavished with an immoderate amount of vanilla and a generous sprinkling of cinnamon sugar." These sound so good...I can't wait to try them! A cookie press is necessary for these cookies.

Provided by Lorraine of AZ

Categories     Dessert

Time 52m

Yield 60 cookies

Number Of Ingredients 8

3 1/2 cups flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 vanilla beans, halved lengthwise
1 cup granulated sugar
1 1/2 cups unsalted butter, room temperature (3 sticks or 3/4 lb.)
2 large egg yolks
cinnamon sugar (made with 2 tsp. ground cinnamon mixed with 4 tsp. granulated sugar)

Steps:

  • Preheat oven to 350 degrees F. Have ready ungreased baking sheets.
  • Whisk together the flour, salt and cinnamon. Using the tip of a paring knife, scrape vanilla seeds into a large bowl, and discard pods. Add sugar and beat with a mixer on medium speed for 3 minute. Ad butter and beat until pale and fluffy. Beat in egg yolks. Add flour mixture, and beat until just combined.
  • Attach a wreath disk to a cookie press. Divide dough into 3 portions. Fill press with dough. Press cookies onto baking sheets, spacing them 2 inches apart. Bake until barely golden 9-12 minutes. Immediately sprinkle cookies with cinnamon sugar. Let cool slightly, then transfer to wire racks to cool completely. Repeat with remaining dough. Cookies can be stored or up to 1 week.

Nutrition Facts : Calories 82.1, Fat 4.8, SaturatedFat 3, Cholesterol 18.4, Sodium 39.8, Carbohydrate 9, Fiber 0.2, Sugar 3.4, Protein 0.9

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