SWEDISH GROUND ALMOND SPRITZ COOKIES
This is an authentic Swedish Almond Spritz recipe handed down through the family from Swedish Ancestors. It's the only recipe I've ever know that includes real almonds and not just almond flavoring. It's a delectable cookie!
Provided by AKBELL
Categories World Cuisine Recipes European Scandinavian
Time 1h20m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread the almonds out on a baking sheet. Bake in the preheated oven for 10 to 15 minutes, until lightly browned or until they give off an aroma. Remove from the oven, and allow to cool completely. Grind to a consistency resembling rough sand in a food processor or blender. Be sure almonds are cool, or you will make almond butter.
- In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract and milk. Sift in the flour, baking powder and salt, and mix in along with the ground toasted almonds to form a soft dough. Refrigerate the dough for 15 to 20 minutes. This will help the cookies keep their shape after pressing.
- Lightly grease cookie sheets, and fill cookie press with dough. Press out cookies at least 1 inch apart depending on the size. You can experiment with different cookie designs. I've found most true Swedes tend to use the star shape, however, you're free to use whatever shape suits your fancy.
- Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Cool on the cookie sheets for a minute before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 8.6 g, Cholesterol 14.1 mg, Fat 5.1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 42.6 mg, Sugar 4.3 g
ALMOND SPRITZ COOKIES
This almond spritz cookies recipe can be left plain or decorated with colored sugar and frosting. In our house, it just wouldn't be Christmas without some cookie press recipes.-Tanya Hart, Muncie, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 7 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars and fluffy. Beat in egg and extracts. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar. , Bake at 375° for 7-9 minutes or until edges just begin to brown. Cool on wire racks.
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
ALMOND SPRITZ COOKIES
A holiday classic found in nearly every cookie box, these almond-flavored treats are buttery, crisp and all too easy to eat by the handful (fear not, this recipe makes a lot). Spritz cookies also keep well, for up to two weeks stored in an airtight container at room temperature. If you don't have a spritz gun, you can use a pastry bag to form them. Or, for more rustic versions, skip the pressing altogether. Chill the dough for an hour, then roll out 1-inch balls, placing them 1 ½ inches apart on the baking sheets, then use a fork to flatten them. A sprinkle of colored sugar makes everything pretty.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 4 dozen cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer and a large bowl, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low, add the egg and almond extract, and mix until well-combined and smooth.
- With speed still on low, gradually add both flours and the salt until just incorporated.
- Fill a cookie press with dough, or use a piping bag fitted with a decorative piping tip with a large opening (about 1/2-inch). Press or pipe the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar or sprinkles.
- Bake until firm to the touch and golden brown at edges, 12 to 17 minutes. Transfer sheets to a wire rack to cool slightly, then use a spatula to remove cookies from the baking sheets when they're still warm (which is easier to do than when they've cooled completely).
ALMOND BUTTER SPRITZ COOKIES
Provided by Food Network
Categories dessert
Time 1h15m
Yield about 72, 2 inch cookies
Number Of Ingredients 5
Steps:
- Line two or three cookie sheets or jelly roll pans with parchment paper or foil. Set racks on the top and lower thirds of the oven and preheat to 325 degrees F.
- In a bowl, soften the almond paste with the sugar and half of the eggs. Beat in the butter gradually, then gradually add the remaining eggs. Cream all of the ingredients until light. Add the flour all at once and mix until all the elements adhere. Do not over mix.
- Pipe 1/2 inch shapes onto the prepared pans with a 1/2 inch star tube (Ateco 4). Bake for about 15 minutes. Cool on the pans
GRANDMA'S SPRITZ COOKIES
To make these festive classic spritz cookies, I use my grandmother's antique cookie press. I'm the only one in the family who can still get it to work! -Suzanne Kern, Louisville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 6mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
ALMOND CREAM SPRITZ COOKIES
Make and share this Almond Cream Spritz Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 40m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Beat butter and cream cheese in a large mixing bowl until well combined.
- Add sugar, almond extract, and vanilla.
- Beat till combined.
- Beat in flour.
- Cover and chill dough for 30 minutes or till easily worked but not too stiff.
- Pack dough into a cookie press.
- Force dough through press onto ungreased cookie sheets.
- Sprinkle with almonds.
- Bake in a 375° oven for 8-10 minutes or till edges of cookies are firm but not brown.
- Remove cookies and cool on wire racks.
ALMOND SPRITZ PRESS COOKIES
These are my hubby's favorite Christmas cookies. His Great Aunt Gin used to make them for him every year and it just isn't Christmas without them. She always made green Christmas Trees and pink Wreaths because those were her two favorite colors. Since they use all shortening they are a very crisp cookie. The recipe is originally from the cookbook that came with the Mirro cookie press. NOTE: you must sift the flour first and then measure or you will add too much flour and the dough will be too stiff! (If you prefer a butter cookie, I recommend Recipe #98883)
Provided by Marg CaymanDesigns
Categories Dessert
Time 16m
Yield 72 serving(s)
Number Of Ingredients 8
Steps:
- Cream shortening, adding sugar in gradually.
- Add unbeaten egg, sifted dry ingredients, flavoring and a few drops of food coloring. Mix well. (NOTE: you must sift the flour first and then measure or you will add too much flour and the dough will be too stiff!).
- Fill cookie press. Form cookies on ungreased cookie sheets using the tree plate. Decorate with tiny multi-colored sprinkles.
- Bake at 400°F for 6-8 minutes. Cool just slightly and remove from cookie sheet to cooling rack. (If you wait too long, they will break when you try to move them.).
Nutrition Facts : Calories 48.6, Fat 3, SaturatedFat 0.7, Cholesterol 2.6, Sodium 6.4, Carbohydrate 5.1, Fiber 0.1, Sugar 2.1, Protein 0.5
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5/5 (2)Total Time 25 minsCategory DessertCalories 72 per serving
- Cream soften butter and sugar in a mixing bowl with the whisk attachment until light and fluffy. Add egg yolk and almond extract and beat until combined.
- Add flour and salt to a small bowl and mix to distribute evenly. With the mixer on the lowest speed, slowly add the flour mixture to the stand mixer bowl and mix until thoroughly combined. The dough should be soft and easy to handle.
- Fill the cookie press with the cookie dough and line two baking sheets with silicone baking mats or parchment paper. Hold the cookie press perpendicular to the prepared baking sheet and press out the cookies, spacing about 1 - 2 inches apart.
- Add sprinkles, color sugars or any decorative touches desired to your cookies. Chill in the fridge or freezer while the oven preheats. Preheat oven to 375°F.
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