Spritz Cookies Ii Food

SPRITZ COOKIES II

Steps:

• Mix the butter or margarine, sugar, egg yolks and vanilla. Add the flour and mix by hand.
• Spoon into cookie press and press onto ungreased cookie sheets. Sprinkle with colored sugars.
• Bake in preheated 400 degrees F (200 degrees C) oven for 7-10 minutes.

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.

SPRITZ COOKIES II

Steps:

• Stir together flour and baking powder.
• Beat butter for 30 seconds; add sugar and beat until fluffy.
• Add egg, vanilla and almond extract; beat well.
• Gradually add dry ingredients to beaten mixture, beating till well combined.
• Do not chill.
• Force dough through a cookie press onto an ungreased cookie sheet. If desired, sprinkle with colored sugars or with ground almonds dyed red or green with food coloring.
• Bake in a 400° oven for 7-8 minutes.
• Cool on wire rack.

SPRITZ COOKIES FOR COOKIE PRESS

Steps:

• Step 1: Cream together butter and sugar until light and fluffy.
• Step 2: Add egg and vanilla, mix until smooth. Scrape down the sides of the bowl to ensure all of the ingredients are combined.
• Step 3: Now, split the mixture in half. I press it down evenly in the bowl and then draw a line. Scoop one half into another bowl Not precise, but it works. One half (bowl) will be the classic version and the other half will be the chocolate version.
• Step 4:
• To the Classic version:
• add 1 3/4 cup flour and combine. I start with 1 1/2 cups flour and see if that is enough. We want a soft dough. If I add too much flour it becomes crumbly and won't work in the cookie press. Thus, I start with a lower amount of flour and if needed, add more.
• To the Chocolate version:
• add 1/8 cup sugar, 1 1/2 cups flour and 2 1/2 tablespoons unsweetened cocoa powder.
• Step 5: Add the dough to your cookie press and press the cookies onto a cookie sheet. Decorate with colored sugar and sprinkles. Bake in a 375 degree oven for about 10 minutes; or until the edges are a light golden brown. Let them cool for two minutes and then transfer to a cooling rack.
• As I said earlier, these cookies are not just for Christmas. You can make these all year round by changing the press and decorations. Imagine the possibilities.... recipe from: https://www.funinkeywest.com/2-best-ways-to-make-pampered-chef-spritz-cookie-recipe/.

SPRITZ COOKIES IV

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Cream together the butter and the sugar. Add the 3 beaten egg yolks and one teaspoon of almond extract. Mix until well blended.
• In a separate bowl, mix together the flour, baking powder and salt. Gradually sift into the butter mixture and stir well.
• Chill until firm (2 - 3 hours).
• Using a cookie press, press out cookies onto a cookie sheet. Bake for 10 minutes.

SPRITZ COOKIES WITH FOUR VARIATIONS

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.

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 WITH VARIATIONS (AMERICA'S TEST KITCHEN)

Steps:

• Adjust an oven rack to the middle position; heat the oven to 375°F In a small bowl, beat the egg yolk, cream, and vanilla with a fork until combined; set aside.
• In a standing mixer, cream the butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl with a rubber spatula. With the mixer running at medium speed, add the yolk-cream mixture and beat until incorporated, about 30 seconds. Scrape down the bowl. With the mixer running at low speed, gradually beat in the flour until combined. Scrape down the bowl and give a final stir with the rubber spatula to ensure that no flour pockets remain.
• If using a cookie press to form the cookies, follow the manufacturer's instructions to fill the press; if using a pastry bag (see TECHNIQUE below). Press or pipe cookies onto ungreased baking sheets, spacing them about 1 1/2 inches apart. Bake, one sheet at a time, until the cookies are light golden brown, 10 to 12 minutes, rotating the baking sheet halfway through the baking time. Cool the cookies on the baking sheet until just warm, 10 to 15 minutes; using a metal spatula, transfer them to a wire rack and cool to room temperature.
• FOR LEMON SPRITZ COOKIES: Follow the recipe for Spritz Cookies, adding 1 teaspoon lemon juice to the yolk-cream mixture in step 1 and adding 1 teaspoon finely grated lemon zest to the butter along with the sugar and salt in step 2.
• FOR ALMOND SPRITZ COOKIES: Grind ½ cup sliced almonds and 2 tablespoons of the flour called for in Spritz Cookies in a food processor until powdery and evenly fine, about 1 minute; combine the almond mixture with the remaining flour. Follow the recipe for Spritz Cookies, substituting 3/4 teaspoon almond extract for the vanilla.
• TECHNIQUE: Filling a Pastry Bag: (1) Make a C shape with one hand and hold the piping bag. Fold the bag over that hand about halfway down, insert the tip, and scrape the dough into the bag. (2) When the bag is about half full, pull up the sides, push down the dough, and twist tightly while again pushing down on the dough to squeeze out any air. (3) Grab the bag at the base of the twist. Using the other hand as a guide, hold the top at a 90-degree angle about 1/2-inch above the baking sheet and squeeze to form the shape.

GRANDMA'S SPRITZ COOKIES

Steps:

• Preheat oven to 400°. In a large mixing bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg and almond extract; mix well. Combine the flour, baking powder and salt; add to the creamed mixture until blended., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with toppings. Bake until set (do not brown), 7-8 minutes.