Spritz Cookies Food

PERFECT SPRITZ COOKIES

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and powdered sugar on medium speed for 1 minute, until combined.
• Add in the egg, almond extract, and salt and mix for an additional minute, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until just incorporated.
• Place about 1 cup of dough (depending on the size of your press) into the cookie press. Press cookies onto the baking sheet using the press. Arrange the cookies about 1 inch apart and bake for 6-7 minutes or until lightly golden at the edges.
• Transfer cookies to a wire rack to cool.
• Whisk together the powdered sugar and milk until smooth. Dip the tops of each cookie into the glaze. Sprinkle if desired. Allow the cookies to set completely before storing.

BUTTERY SPRITZ COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely., If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

GERMAN SPRITZ COOKIES (SPRITZGEBäCK)

Steps:

• Add the very soft (but not melted) butter, sugar, and vanilla extract to a large bowl. Using your hand or stand mixer with the normal beaters, mix everything for around 4 minutes until creamy.
• Add the egg and egg yolk to the bowl and keep beating for 2-3 minutes until they are mixed in.
• In another bowl, combine the flour, baking powder, and salt. Give everything a quick stir.
• Switch your mixer attachment to the spiral dough hooks. Then add the flour mixture to the wet ingredients in small increments while beating. Keep mixing until the flour is fully mixed in.
• Cover the bowl and let the dough rest for 30 minutes. If you are using a piping bag (the same kind of bag also used for cake/cupcake decorating) or a cookie press, let the dough rest at room temperature. If you're using a meat grinder for this recipe, place the dough in the fridge for 30 minutes so it can chill.
• Once the time is up, preheat the oven to 350 degrees Fahrenheit and line your baking sheet(s) with parchment paper.
• Now, prepare your piping bag, cookie press, or meat grinder - we usually use a piping bag. You'll want to use a large star tip with your piping bag or cookie press. The larger the opening, the easier the dough will be to push through. Also, the softer the dough, the easier it'll come out of the piping bag.
• Now shape the spritz cookies. You can make whichever shapes you want. Circles with an open hole in the middle, S-shapes, or straight lines are classic choices for Spritz cookie shapes. Some people also like to write their names with the cookie dough. Just make sure to create the letters large enough (and leave enough space in between) since the cookies will rise/expand a bit in the oven.
• Place the cookies on the parchment paper and bake them one baking sheet at a time in the oven for 12-16 minutes until the ends are slightly brown. It takes exactly 13 minutes in our oven but since every oven cooks differently, your baking time might vary slightly. When taking the cookies out of the oven they might still feel a tiny bit soft - that's fine (as long as the bottom is lightly browned). They'll harden once cooled.
• Remove the cookies from the baking sheet and place them on a cooling rack.
• OPTIONAL: Once the cookies have cooled, you can prepare the chocolate glaze by melting chocolate chips either in the microwave, in a pot on the stove, or in a hot water bath. You can use any type of chocolate chips (depending on how sweet you want it to taste). We like using semi-sweet chocolate chips. Once the chocolate chips are fully melted, carefully dip parts of the cookies into the melted chocolate and then place them back onto the cooling rack (place some of the parchment paper underneath for easier clean-up). Let the chocolate glaze fully harden before consuming or storing them. Enjoy!

AUNTIE'S EASY SPRITZ COOKIE RECIPE

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.

CLASSIC BUTTERY SPRITZ COOKIES

Steps:

• Preheat oven to 350ºF.
• In a medium sized bowl, combine flour and baking powder.
• In a separate large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add egg, milk, vanilla extract and almond extract; mix well.
• Gradually add the flour mixture to butter mixture; beat until combined. Do not chill.
• Fill cookie press with dough and with desired disks, press cookies onto an ungreased cookie sheet.
• Bake 10-12 minutes or until the edges are light golden brown. Cool for 2 minutes on the cookie sheet placed on the cooling rack. Remove from the baking sheet and place on the wire rack to cool completely.

SPRITZ COOKIES - SPRITZGEBäCK

Steps:

• Mix the butter and confectioners sugar until fluffy and almost white in color.
• Add the egg and the one egg yolks and vanilla extract, continue to mix.
• In a different bowl, mix the flour, salt, and starch.
• Add the flour mix to the butter mix and mix it just long enough to have everything incorporated - as short as possible.
• Prepare a baking sheet with parchment paper, use some butter or batter to "glue" the paper to the baking sheet so it is completely flat.
• Preheat the oven to 160°C / 320°F, bottom & top heat.
• Put a tip into a pastry bag and pour a portion of the dough into the bag.
• Create shapes like circles, c's, s-shapes and other shapes with the dough while pressing the dough onto the baking sheet.
• Bake for 6 minutes if the tip was rather small, a little longer for larger or thicker tips. Keep an eye on the cookies while baking to adjust the baking time if needed.
• Let the cookies cool completely.
• Melt the chocolate (or candy melts) in a bowl over a pot with hot water.
• Dip the cookies halfway into the chocolate, then add some sprinkle or decoration to your liking.

MY FAVORITE SPRITZ COOKIES

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.

CHOCOLATE-MOCHA SPRITZ COOKIES

Steps:

• Preheat oven to 400F (200 degrees C).
• Combine the flour and salt in a small bowl, stir to mix.
• Beat the butter and sugar in a large bowl until light and fluffy, Beat in egg and vanilla.
• Add the chocolate, beat again, add coffee and cocoa powder.
• Gradually add the the flour mixture while making.
• Fit a cookie press with desired plate and fill the press with dough, press the dough 1 inch apart onto a ungreased cookie sheet. If you don't have a press, I'm sure you could use a pasty bag and pipe shapes.
• Bake batches for 7 mins or until set (you might want to play around with timings as most ovens are unique). Note these cookies harden whilst they cool, I would also recommend using a mixer unless your super strong as it's quite a lot of dough.

CHOCOLATE SPRITZ COOKIES

Steps:

• Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
• Add mixture of flour, cocoa and salt gradually; mix well.
• Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
• Cool completely.

THE BEST SPRITZ COOKIES

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.

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.

SPRITZ COOKIES

Steps:

• Heat oven to 350°F.
• Beat butter, cream cheese and sugar in large bowl with mixer until light and fluffy. Add egg yolk and vanilla; beat until blended.
• Combine flour and baking powder. Add to butter mixture; mix well.
• Place dough in cookie press. Form desired shapes on baking sheet.
• Bake 10 to 12 min. or until lightly browned. Remove to wire racks; cool completely.

SPRITZ COOKIES

Steps:

• For the cookies: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
• Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium until creamy, about 2 minutes. Add the egg, vanilla extract, salt and almond extract. Beat on medium speed until well combined, about 1 minute. Reduce speed to low and add flour, beating until just incorporated. Cover and place the dough in the refrigerator for 30 minutes to chill.
• Using a cookie press, stamp the cookie dough onto the prepared baking sheets using the desired decorative templates. If the dough becomes too warm, chill it for 15 to 30 minutes and then continue stamping. If desired, sprinkle some of the cookies with Christmas sprinkles.
• Bake the cookies until light golden, 9 to 12 minutes, rotating baking sheets halfway through the cook time. Cool the cookies on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
• For decorating: Place the semisweet chocolate chips and white chocolate chips in 2 separate small microwavable bowls. Microwave on high for 1 to 1 ½ minutes, stirring every 20 seconds, until melted and smooth. Drizzle the melted chocolate on the cookies as you like, topping with sparkling sugar, finely shredded coconut and Christmas sprinkles, if desired.

BUTTER SPRITZ COOKIES

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.