PEPPERMINT SPRITZ COOKIES
Crushed candy canes add a cheerful twist to these red and white swirled cookies.
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 a third of the dough to a flour-dusted surface and reserve. Add the candy canes to the dough left in the bowl and mix on low until just combined. Remove to a flour-dusted surface and fold with your hands until it comes together.
- Add the reserved dough back to the mixer bowl and add enough red gel food coloring until it is a vibrant red like a fire truck, about 10 drops. Mix on low until the dough is completely red. Remove to a flour-dusted surface and fold with your hands 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 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 and set aside. 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.
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
POMEGRANATE SPRITZ
A cocktail featuring prosecco with pomegranate juice.
Provided by Jennifer Steinhauer And Helene Cooper
Categories quick, cocktails
Yield 1 drink
Number Of Ingredients 3
Steps:
- In a champagne flute, combine the prosecco and pomegranate juice. Garnish with the lime twist.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 12 grams
SPRITZ COOKIES
Steps:
- HEAT oven to 400 degrees F. Combine powdered sugar and shortening in a large bowl; beat on medium speed until light and fluffy. Beat in egg, salt, water, vanilla and almond extracts. Using a spoon, stir in flour until well mixed.
- FIT cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets. Sprinkle with colored sugar, if desired.
- BAKE 7 to 9 minutes or until set, but not brown. Cool one minute. Remove to cooling rack.
BUTTER SPRITZ COOKIES
One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond.
Provided by Food Network Kitchen
Categories dessert
Time 23m
Yield 5 dozen cookies
Number Of Ingredients 8
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.
POMEGRANATE SPRITZER RECIPE BY TASTY
Here's what you need: pomegranate juice, sugar, lemon juice, sugar, lemon juice, pomegranate juice, sparkling wine, pomegranate seeds, fresh rosemary
Provided by Walmart
Categories Drinks
Yield 1 serving
Number Of Ingredients 9
Steps:
- Make the pomegranate molasses: In a small saucepan, stir together the pomegranate juice, sugar, and lemon juice. Bring to a simmer over medium heat, then reduce the heat to low and cook for 20-30 minutes, stirring occasionally, until syrupy. Be careful not to burn the syrup. Remove the pot from the heat and let the pomegranate molasses cool completely before using. Any leftovers will keep in an airtight container in the refrigerator for up to 2 weeks.
- Make the cocktail: Add a few tablespoons of sugar to a small plate. Dip the rim of a champagne glass in the pomegranate molasses, then in the sugar to coat.
- Add ½ tablespoon of the pomegranate molasses to the bottom of the glass, then pour in the lemon juice and pomegranate juice. Fill the rest of the way with sparkling wine.
- Float the pomegranate seeds on the top of the cocktail and garnish with the rosemary sprig.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 330 calories, Carbohydrate 74 grams, Fat 1 gram, Fiber 1 gram, Protein 0 grams, Sugar 61 grams
THE BEST SPRITZ COOKIES
This spritz cookie recipe adds cornstarch for a delicate Christmas cookie that is also easier to pipe or push through a cookie press. Make wreaths or trees!
Provided by Rose Levy Beranbaum
Yield Makes 28 rosette or 56 star shaped 2 inch round cookies
Number Of Ingredients 12
Steps:
- Thirty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C.
- Spread the almonds evenly on a baking sheet and bake for about 5 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely.
- In a medium bowl, whisk together the flour, cornstarch, and salt.
- Food processor method: In a food processor, process the almonds and sugar until fairly fine. Cut the butter into several pieces and add it with the motor running. Process until smooth and creamy. Add the egg, vanilla, and almond extract and process until incorporated. Scrape down the sides of the bowl. Add the flour mixture and pulse in just until blended. Stand Mixer Method: Use a nut grater to grate the almonds powder fine and then whisk them into the flour mixture. In the bowl of a stand mixer fitted with the flat beater, on medium speed, beat the sugar and butter until fluffy. Scrape down the sides of the bowl. Add the egg, vanilla, and almond extract and beat for 30 seconds, or until incorporated. Scrape down the sides of the bowl. On low speed, gradually add the flour mixture and mix until incorporated.
- Scrape the mixture onto a sheet of plastic wrap and use the outside of the plastic wrap to knead together the dough until it is completely even and soft enough to pipe smoothly.
- Scoop the dough into the pastry bag (or spoon some of the dough into the cookie press and cover the remaining dough). Pipe 7 rosettes or 14 stars about 13⁄4 inches in diameter onto the cookie sheet, no less than 1 inch apart.
- To get the best possible shape for the rosettes, use your fingers to smooth the ends of the rosettes after piping. For the stars, hold the bag in a vertical position (straight up and down) with the toothed edge of the tube just slightly above the cookie sheet. Squeeze the bag firmly without moving it until the shape is as wide as desired, just at the point when the lines in the dough are on the verge of curving. Stop squeezing the tube and push the tube down slightly. Lift the tube straight up and away. Decorate with the glacéed cherries set in the centers, and/or top with sugar sprinkles or dragées.
- Bake for 5 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 5 to 7 minutes, or until pale gold.
- Set the cookie sheet on a wire rack and use a pancake turner to lift the cookies onto another wire rack. Cool completely.
- While each batch of cookies is baking, shape the dough for the next batch. Store in an airtight container at room temperature for 1 month, or refrigerated or frozen for 6 months.
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.
More about "pomegranate spritz cookies recipes"
LEMON POMEGRANATE COOKIES {WITH WHITE CHOCOLATE …
From seductioninthekitchen.com
4.4/5 (56)Total Time 18 minsCategory Cookies And Bars RecipesCalories 95 per serving
- In large bowl, whip butter with sugar until light and fluffy. Stir in egg, lemon juice, lemon zest, and vanilla.
MY FAVORITE SPRITZ COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.3/5 (143)Category Cookies
- Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
- Press the dough– follow manufacturer’s directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It’s helpful to lightly brush the shaped cookie dough with water before adding sprinkles. Helps them stick.
BUTTERY CLASSIC SPRITZ COOKIES RECIPE - LIFE, LOVE AND …
From lifeloveandsugar.com
OUR 10 BEST SPRITZ COOKIE RECIPES
From allrecipes.com
OUR FAVORITE SPRITZ COOKIE RECIPES | TASTE OF HOME
From tasteofhome.com
BEST SPRITZ COOKIES RECIPE - HOW TO MAKE SPRITZ COOKIES
From thepioneerwoman.com
3/5 (2)Total Time 1 hr 40 mins
CHRISTMAS SPRITZ BUTTER COOKIES! [VIDEO] | EASY CHRISTMAS COOKIE ...
From pinterest.com
GRANDMA PRUDY'S SPRITZ COOKIES RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
POMEGRANATE APEROL SPRITZ - FALL APEROL SPRITZ - HOW SWEET EATS
From howsweeteats.com
BAREFOOT CONTESSA | POMEGRANATE SPRITZERS | RECIPES
From barefootcontessa.com
HOW TO MAKE INA GARTEN'S POMEGRANATE SPRITZER | TASTE OF HOME
From tasteofhome.com
POMEGRANATE SPRITZERS RECIPE | BON APPéTIT
From bonappetit.com
SPRITZ COOKIES RECIPE | LAND O’LAKES
From landolakes.com
10 BEST POMEGRANATE COOKIES RECIPES | YUMMLY
From yummly.com
TIKTOK'S HUGO SPRITZ COCKTAIL RECIPE | POPSUGAR FOOD
From popsugar.com
POMEGRANATE SPRITZ COOKIES RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love