Tri Color Bullseye Spritz Cookies Food

TRI-COLOR CHRISTMAS SPRITZ COOKIES

Steps:

• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
• Remove all but 1/4 cup of the dough to a flour-dusted surface and reserve. Add enough green gel food coloring to the dough left in the bowl to color it a vibrant green like a wreath, 3 to 4 drops. Mix on low until the dough is completely green. Remove the dough to a flour-dusted surface and gently fold until it comes together. Wipe the paddle and bowl of the stand mixer clean.
• Place 1/4 cup of the reserved white dough back into the bowl. Add enough red gel food coloring to color it a vibrant red like a fire truck, 3 to 4 drops. Mix on low until the dough is completely red. Remove the dough to a flour-dusted surface and gently fold until it comes together.
• Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the green dough and 1 marble-size piece of the red dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions. Press the cookies onto an ungreased baking sheet. Repeat 2 more times in the same pattern with the remaining dough.
• Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.

BULL'S EYE COOKIE

Steps:

• Place 20 ounces black dough between two 12-by-14-inch pieces of parchment. Roll out to a 7-by-12 inch rectangle, about 1/3-inch thick. Repeat with 20 ounces white dough. Chill both rectangles at least 30 minutes.
• Place 12 ounces black dough between two 12-by-14-inch pieces of parchment. Roll out to a 4 3/4-by-12-inch rectangle. Repeat with 12 ounces white dough. Chill at least 15 minutes.
• Place 6 ounces black dough on a clean work surface. Roll into a 12-inch-long log, about 3/4 inch in diameter. Repeat with 6 ounces white dough. Wrap in parchment. Chill at least 15 minutes.
• Remove top piece of parchment from the smaller black rectangle. Unwrap white log, and place lengthwise on black rectangle. Using bottom piece of parchment for support, wrap black dough around the white log, pressing with fingers to seal seam. Roll log back and forth to smooth seam.
• Repeat step four with the black log and the smaller rectangle of white dough.
• Remove the top piece of parchment from the larger white rectangle. Place white log wrapped in black dough lengthwise on the white rectangle. Using bottom piece of parchment for support, wrap white dough around log, pressing with fingers to seal seam. Roll log back and forth to smooth seam.
• Repeat step six with the black log wrapped in white dough and the larger rectangle of black dough. Wrap both logs in parchment. Chill 1 hour.
• Heat oven to 375 degrees. Line two baking sheets with parchment. Remove parchment from logs, and cut into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart.
• Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.

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.

TRI-COLOR COOKIES

Steps:

• 1. Preheat oven to 350°F and grease 3 (13- by 9- inch) metal baking pans. Line bottom of each with foil and spray with vegetable spray. , 2. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. 3. Beat in flour and salt on low speed. 4. Beat egg whites in another bowl until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly. 5. Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.) 6. Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, about 10 minutes total. 7.Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weight with a large cutting board or baking pan. Chill at least 3 hours. 8. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top. Let stand at room temperature 15 min to set. 9. Cut into small bars and serve.

TRICOLOR COOKIES

Steps:

• 1. Preheat the oven to 350° Fahrenheit.
• 2. Butter three 8-inch square baking pans.
• 3. Line the bottom of each pan with parchment paper and butter the parchment.
• 4. Dust with flour and knock out the excess flour.
• 5. Sift the flour and salt together in a small bowl and set aside.
• 6. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste, sugar, and almond extract together until small crumbs form.
• 7. Add the butter and beat on high speed until the mixture is combined.
• 8. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.
• 9. Add the orange zest and beat until combined.
• 10. Add the flour mixture in three parts, beating on low speed after each addition until combined.
• 11. Divide the batter among three small mixing bowls.
• 12. In the first bowl, add a few drops of orange food coloring to the batter, and mix well.
• 13. Continue to add a few drops of food coloring and mixing until the batter is medium orange in color.
• 14. In the second bowl, add the cocoa powder to the batter and whisk until fully incorporated.
• 15. Leave the third bowl plain.
• 16. Pour each batter into a prepared pan and smooth the tops.
• 17. Bake the layers for 12 to 15 minutes or until a toothpick inserted in the center of each layer comes out clean.
• 18. Transfer the pans to a wire rack and cool for 20 minutes.
• 19. Invert the cakes onto the rack, remove the pans, and let cool completely.
• 20. Remove the parchment.
• MAKE THE FILLING.
• In a small saucepan over low heat, stir the jam and amaretto until warmed through and completely blended, 3 to 5 minutes.
• ASSEMBLE THE TRICOLOR COOKIES.
• 1. Place the chocolate layer on a serving rack and evenly spread half of the apricot jam over the top.
• 2. Top with the plain (or white) layer and spread with the remaining apricot filling.
• 3. Top with the orange layer and let the layers sit in the refrigerator for 5 minutes (or while you make the chocolate glaze).
• MAKE THE GLAZE.
• 1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
• 2. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth.
• 3. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
• 4. Spread the glaze over the top of the bar cookies, completely covering the orange layer (some glaze may spill down the sides of the cake).
• 5. Place the tray in the refrigerator until the chocolate topping completely sets (about 1 hour).
• 6. Remove the tray from the refrigerator, wait 30 minutes for the chocolate to warm up, and cut into 20 individual squares or use a small cookie cutter to create your own shapes.
• 7. The bars can be stored in the refrigerator, tightly covered, for up to 4 days.

ITALIAN TRI-COLOR COOKIES (RAINBOW COOKIES)

Steps:

• Preheat Oven to 350 degrees.
• Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
• In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine.).
• Reduce speed to medium and beat in the eggs one at a time until blended.
• Reduce speed to low and then add the flour and salt slowly to the mixture until combined.
• Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.).
• Add 15 drops of red food color to one bowl and 15 drops of green food color to the other. Stir each bowl until evenly blended with color.
• Spoon the untinted batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repear with red batter in second pan and green batter in remaining pan.
• Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes.
• Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch.
• Run tip of knife around side of pans to loosen layers.
• Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
• Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the green layer.
• Take the untinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.
• Spread remaining 1/3 cup of Apricot preserves onto the untinted layer.
• take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.
• In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted.
• Spread melted chocolate mixture on top of the red layer evenly. Do not put mixture on sides.
• refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
• To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
• Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.