BUTTERY SPRITZ COOKIES
This tender spritz cookie recipe is very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes. This is hands down the best spritz cookie recipe ever. -Beverly Launius, Sandwich, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
CLASSIC SPRITZ COOKIES
Beautiful and buttery, these classic butter spritz cookies are the perfect treat for a cookie exchange or special gathering. Creative mix-ins or decorations will make each batch of spritz cookies one that's uniquely your own. Drizzle with melted chocolate, mix in chopped nuts or dried fruit, sprinkle with sparkling sugar, color them to match the season-however you choose to make these iconic butter cookies, we know it they disappoint! Plus, with 72 servings this recipe can be made and shared with everyone at your next cookie swap.
Categories Dessert
Time 1h15m
Yield 72
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
- Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.
- Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.
Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 25 mg
CHRISTMAS SPRITZ COOKIES
Make and share this Christmas Spritz Cookies recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 32m
Yield 60 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Place flour and salt in medium bowl; stir to combine.
- Beat powdered sugar and butter in large bowl until light and fluffy.
- Beat in egg, almond extract and vanilla.
- Gradually add flour mixture--mix until well blended.
- Divide dough in half.
- If desired, tint half of dough with green food coloring.
- Fit cookie press with desired plate (or change plates for different shapes after first batch).
- Fill press with dough; press dough 1 inch apart onto ungreased cookie sheets.
- Decorate cookies with cherries and assorted candies, if desired.
- Bake 10-12 minutes or until just set.
- Remove cookies to wire racks; cool completely.
- Prepare Icing, if desired.
- Pipe or drizzle on cooled cookies.
- Decorate with cherries and assorted candies, if desired.
- Store tightly covered at room temperature or freeze up to 3 months.
- --Icing--.
- Place all ingredients in medium bowl; stir until thick, but spreadable. (If icing is too thick, stir in 1 teaspoon additional milk).
TRI-COLOR CHRISTMAS SPRITZ COOKIES
These cheerful spritz cookies are ready to brighten your holiday cookie table--no extra fussing, frosting or decorating needed.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 45 to 50 cookies
Number Of Ingredients 9
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.
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