Unchilled Spritz Cookie Dough Food

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.

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.

SPRITZ COOKIES

Steps:

• Heat oven to 325 degrees. In a large bowl, whisk together flour, baking powder and salt.
• In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down sides of the bowl and add in two eggs, one at a time, and vanilla extract and beat until everything is well combined, about 2 minutes.
• Add in dry ingredients and beat just to blend, about a minute. Load dough into cookie press and make shapes as desired, pushing dough onto a parchment-lined baking sheet and spacing cookies 1 inch apart.
• Beat remaining egg with 1 teaspoon water. Using a pastry brush, coat cookies with egg wash and sprinkle with sugar (pearl, sanding and colored sugars all work here), black or white sesame seeds, or poppy seeds. Bake until golden brown and baked through, 12 to 15 minutes.

SPRITZ COOKIES V

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and almond extracts. Combine the flour and cornstarch; stir into the creamed mixture until well blended. Fill cookie press and press out dough onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until edges are golden. Remove from baking sheets to cool on wire racks.

SPRITZ BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Fill cookie press, and form cookies on baking sheets according to manufacturer's instructions.
• If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.

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.

UNCHILLED SPRITZ COOKIE DOUGH

Steps:

• Preheat oven to 375 degrees F.
• Beat butter using an electric mixer on high speed for about 30 seconds.
• Add just 1 cup of the flour, all of the sugar, the egg, baking powder, vanilla, and almond extract (add a few drops of food coloring if desired).
• Beat until well combined.
• Beat in rest of the remaining 2 1/2 cups flour.
• DO NOT CHILL DOUGH.
• Force dough through a cookie press fitted with a decorative plate onto ungreased cookie sheets, following the directions on your cookie press (Leave about 1 inch between each cookie on the sheet).
• Bake in a preheated 375 F oven for 8-10 minutes or until the edges are firmed but not browned (these will not get brown when done- if they are brown, then they are burnt).
• Remove to a wire rack to let cool completely before icing.
• Mix icing ingredients, adding only as much milk as needed to get a spreading consistency.
• You will have extra icing.
• Dip tops of baked cooled cookies into icing and then into a bowl of colored sprinkles, if desired.
• Let icing on cookies firm up, then store in airtight containers.
• They freeze well.

KEY LIME SPRITZ COOKIES

Steps:

• Preheat oven to 400°F.
• Beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add sugar, salt and baking powder. Beat until combined.
• Beat in lime juice and egg.
• Beat in flour (if the dough gets too stiff, continue combining with a wooden spoon).
• Stir in lime peel.
• Place unchilled dough in cookie press and form shapes one inch apart on ungreased cookie sheets.
• Top with coarse sugar, if desired.
• Bake for 6-8 minutes until edges are firm but not brown.
• Transfer to wire racks to cool.
• If desired, drizzle with Lime Icing and let stand 20 minutes or until set, or dip cookies in icing and top with green sugar.
• LIME ICING: Stir together 3/4 cup powdered sugar, 1 1/2 teaspoons lime juice and 2-3 teaspoons of milk to make a drizzling consistency. Tint with green food coloring if you like. Makes about 1/3 cup.