Fresh Orange Spritz Cookie Wilton Recipes

Steps:

• In a large bowl, cream the butter, cream cheese and brown sugar until light and fluffy. Beat in orange zest and extract. Combine flour and salt; gradually add to creamed mixture., Using a cookie press fitted with the disk of your choice, press cookies 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Steps:

• 1. Preheat oven to 350°F.
• 2. In mixer bowl, cream butter and sugar. Beat in egg and orange juice.
• 3. Mix in flour, orange rind and optional pecans.
• 4. Mix just until combined. Dough should be soft but not sticky.
• 5. Shape dough into small logs and place in Cookie Press.
• 6. Using desired disk, press shapes onto ungreased cookie sheet.
• 7. Bake 10-12 minutes or until edges are lightly browned.
• 8. Cool 2 minutes on cookie sheet on rack.
• 9. Remove from cookie sheet and cool completely on rack.

Steps:

• In a mixing bowl, cream butter, cream cheese and brown sugar.
• Beat in orage peel and extract.
• Combine flour and salt.
• Gradually add to creamed mixture.
• Using a cookie press fitted with the disk of your choice, press cookies 1 inch apart onto ungreased baking sheets.
• Sprinkle them with colored sugar.
• Bake at 375º for 6-9 minutes or until lightly browned.
• Cool for 2 minutes.
• before removing to wire racks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream the shortening. Gradually add the sugar and the orange juice. Cream well. Beat in the egg and the orange rind.
• Sift the flour, salt and baking soda. Add the flour mixture to the creamed mixture a little at a time. Fill cookie press and form cookies onto an ungreased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

Steps:

• Preheat the oven to 350°F.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and granulated sugar, mixing on medium speed for about 30 seconds. Add the baking powder and mix until combined, about 10 seconds. Mix in the egg replacer, vanilla, orange zest, and orange juice until combined, about 30 seconds.
• In a separate bowl, whisk together the flour mix, xanthan gum, and salt.
• Add the flour mixture to the shortening mixture, beating on low speed until combined.
• Pack the dough into a cookie press. Place the face of the press firmly down on an ungreased baking sheet. Press out a cookie. Space the cookies about 1 inch apart. Decorate with colored sugar.
• Bake for 8 minutes in the center of the oven, or until the cookie edges are firm but not brown. Cool on the baking sheet for a couple of minutes before transferring to a cooling rack.
• The key to perfect spritz cookies is mastering a cookie press. Try the Wilton Comfort Grip Cookie Press (www.wilton.com). The rule: a single press, a pretty cookie. (A double press makes a messy blob.) Test-press a few cookies to get the knack of it, and to get the dough moving. Then you're off and pressing!
• If the dough is too soft (if it's a very warm day, this may happen), put it in the fridge for about 30 minutes to firm it up. But please note, under normal conditions, this dough does not call for chilling.
• Also, make sure your baking sheets aren't warped. If you're baking sheets aren't flat, your cookie press will rebel.

Steps:

• 1. Preheat oven to 350ºF.
• 2. In bowl, combine flour and baking powder.
• 3. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well.
• 4. Gradually add flour mixture to butter mixture; beat until combined. Do not chill.
• 5. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
• 6. Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.

Steps:

• Preheat oven to 400. Whisk flour, salt, and zest in a bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture.
• Transfer batter to a pastry bag fitted with a large star tip (such as Ateco #829). Pipe 2 1/2-inch logs on parchment-lined baking sheets. Whisk together yolk and cream; brush cookies with egg wash. Bake until golden brown, 15 to 17 minutes. Let cool completely on sheets on wire racks.