Raspberry Spritz Cookies Recipes

Steps:

• Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, salt and baking powder; gradually beat into creamed mixture., Using a cookie press fitted with a ribbon disk, press long strips onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 2-in. lengths (no need to separate them)., Bake until edges are golden brown, 12-15 minutes. Re-cut cookies if necessary. Remove from pans to wire racks; cool completely., Spread jam on bottoms of half of the cookies; top with remaining cookies. Dip each end of cookies in melted chocolate; allow excess to drip. Dip in sprinkles. Place on waxed paper; let stand until set.

Steps:

• 1. Preheat oven to 400ºF. Sift together flour and salt, set aside. In a medium bowl, cream together the butter and sugar. Stir in the egg yolks and vanilla extract. Gradually add in the flour mixture, mixing until blended.
• 2. Fill a cookie press with dough and press cookies about 1-inch apart onto an ungreased cookie sheet. Bake for 6 to 8 minutes. Cool on wire racks.
• 3. When cookies are cool, melt chocolate and shortening then add raspberry extract to taste. Note: the chocolate may seize up when you start adding the extract. You can add more extract or shortening to remedy this. You may also need to warm it up more to get it nice and melted because the extract will also cool the chocolate off a little.
• 4. Spread the chocolate mix on a cookie and sandwich another cookie on top. After sandwiches are made, drizzle remaining chocolate over the sandwiches.

Steps:

• In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour.
• Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour.
• Heat oven to 375°F. On ungreased cookie sheets, place balls about 2 inches apart. With sharp knife, make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into center of each cookie.
• Bake 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.