SPRITZ
Warning: these cookies are not meant for people on a diet. I mean how many people really eat only one spritz?! There are Spritz recipes galore at RZ, but this is the one I like and have used for many years. It comes from a TOH cookbook called Grandma's Great Desserts. The butter needs to be at room temperature so the dough is pliable. Concerning the yield, it depends upon the tip you are using in your cookie press. My cookie press is a manual gadget. My MIL showed me how to use the star tip that makes the long "worm" shape, slice it, and shape that into rings so that is what the yield here is based on. And the yield also depends upon how long that slice is. Try not to use a hot cookie sheet or the dough sort of melts before you even get it into the oven. The temperature of the raw dough also affects your timing. Every oven is different so watch the cookies very carefully so they are the degree of "doneness" that your family prefers. Freezes well.
Provided by WiGal
Categories Dessert
Time 2h10m
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Demo about using cookie press http://www.food.com/bb/viewtopic.zsp?t=243023.
- Set out the butter so it is at room temperature.
- Preheat oven to 325 degrees.
- In a mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each addition, add the vanilla.
- In a different bowl combine flour and baking powder; add this dry mixture to creamed mixture and mix well.
- If you want to add a drop of food coloring, do so.
- Put a portion of dough into the cookie press.
- Shape dough with cookie press. ( When I use the swirlie plate, I like to get some dough onto the cookie sheet with press' feet? down --whatever you call them- LOL-- right on the cookie sheet and then turn the screw gizmo about 3 rotations. The first few usually do not look the best but by about the third one I have it figured out.).
- Place on ungreased cookie sheet.
- Bake at 325 degrees for 14-15 minutes. If you use a dark cookie sheet it will take less time.
Nutrition Facts : Calories 100.3, Fat 6.4, SaturatedFat 4, Cholesterol 22.5, Sodium 62.7, Carbohydrate 9.7, Fiber 0.2, Sugar 3.4, Protein 1.1
SPRITZ
This is, by far the best recipe for spritz ever! My Mother found it in the newspaper thirty years ago. It won a Christmas cookie award as the best cookie in the contest, and believe me it earned it!
Provided by pammyowl
Categories German
Time 25m
Yield 8 dozen
Number Of Ingredients 7
Steps:
- Cream butter and sugar, add egg yolk, almonds and extracts, beat again, until well blended. I like to beat for a few minutes at this point, . Blend the flour in gently a cup at a time, until the flour is completely incorporated. Be careful not to over mix, as this will toughen the cookies.
- Cool the dough slightly, if it is too warm, but don't chill for long, as the cookie dough will not cooperate with the press if it is too cold!
- Preheat oven to 375, press out the cookies onto an ungreased cookie sheet. I decorate with colored sugar or candied cherries which I cut into fourths.
- Bake for 7-9 mn. taking care not to brown them.
APEROL SPRITZ
Get a taste of summer with our take on this classic Italian cocktail of Aperol, prosecco and soda. Try our proportions or adjust the ratio to taste
Provided by Good Food team
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 4
Steps:
- Put a couple of cubes of ice into 2 glasses and add a 50 ml measure of Aperol to each. Divide the prosecco between the glasses and then top up with soda, if you like.
Nutrition Facts : Calories 195 calories, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar
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.
APEROL SPRITZ
Provided by Giada De Laurentiis
Categories beverage
Time 5m
Yield 1 cocktail
Number Of Ingredients 4
Steps:
- Fill a white wine glass halfway with ice. Add the Aperol, prosecco and sparkling water, and stir twice with a spoon. Serve with an orange slice if desired.
More about "spritz food"
From amazon.ca
From thespruceeats.com
From tmagazine.blogs.nytimes.com
From foodfaithfitness.com
From thekit.ca
From chatelaine.com
From pinterest.ca
From purewow.com
From foodsanddiet.com
From aperol.com
From 2foodtrippers.com
From readersdigest.ca
From finefoodsblog.com
From cookieandkate.com
From more.ctv.ca
From goodhousekeeping.com
From lacucinaitaliana.com
From goodfoodrevolution.com
From torontolife.com
From foodandwine.com
From spritznewyork.com
From foodandwine.com
From nclonline.com
From bbc.co.uk
From foodnetwork.ca
From aperolspritz.com.au
From celebribody.com
From opentable.ca
From shutterstock.com
From sheknows.com
From greatist.com
From allrecipes.com
From foodnetwork.ca
From marthastewart.com
From foodnetwork.com
From spritz-antwerp.com
From epicurious.com
From thefoodcharlatan.com
From chowhound.com
From chowhound.com
From thefoodellers.com
From goldmedalflour.com
From bbcgoodfood.com
From diffordsguide.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