SPRITZ COOKIES II
This is the recipe we have always used at Christmas.
Provided by Lesley Lombardo
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Yield 24
Number Of Ingredients 5
Steps:
- Mix the butter or margarine, sugar, egg yolks and vanilla. Add the flour and mix by hand.
- Spoon into cookie press and press onto ungreased cookie sheets. Sprinkle with colored sugars.
- Bake in preheated 400 degrees F (200 degrees C) oven for 7-10 minutes.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 15.6 g, Cholesterol 45.9 mg, Fat 8.4 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 5.1 g, Sodium 55.8 mg, Sugar 5.6 g
GLAZED SPICED SNOWFLAKE COOKIES
The pattern on these buttery, spiced speculaas cookies is created by placing a doily on top of the dough and then using a rolling pin to imprint the design in it. The thicker the doily, the clearer the imprint. The simple sugar glaze dries to a frosty finish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 7 large, 12 medium, and 36 small cookies
Number Of Ingredients 13
Steps:
- Whisk together flour, baking soda, salt, and spices. In a large bowl, beat butter with brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add half of flour mixture, then 1/3 cup water, then remaining flour mixture, beating on low after each addition until just incorporated. Shape dough into 3 disks and wrap in plastic. Refrigerate until firm, at least 1 hour and up to overnight.
- Working with one disk at a time, roll out to 1/4 inch thick on lightly floured parchment. Cover with a doily; gently roll to make an imprint. (Dough should now be about 1/8 inch thick.) Remove doily and freeze dough until firm, about 15 minutes. Cut dough first using a 5-inch snowflake-shaped cutter, then cut remaining dough using a 3-inch snowflake-shaped cutter and 1 1/2-inch snowflake-shaped cutter. Chill and reroll scraps. Arrange large cookies on one parchment-lined baking sheet and medium and small cookies on another; freeze until firm, about 15 minutes. Preheat oven to 325 degrees.
- Bake until cookies set around edges, 16 to 18 minutes for large, 12 to 14 minutes for medium and small. Transfer cookies on sheets to wire racks; let cool completely.
- Whisk together confectioners' sugar, milk, and vanilla until smooth. If necessary, add more milk, 1/2 teaspoon at a time, until glaze is slightly thicker than heavy cream. Dip each cookie, design-side down, into glaze, tilting to evenly coat, then transfer to rack until glaze is set, about 10 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.
SNOW FLAKE SPRITZ COOKIES
This recipe is from the booklet supplied with the Mirro brand Cookie & Pastry Press. There is no refrigeration required. I searched Zaar for the spritz cookie recipes I use from this book, to share with a fellow chef, but they weren't posted yet. *For tips on obtaining the best results possible with your cookie press, check out my photo demo in the Kitchen Gadgets & Appliances forum. http://www.recipezaar.com/bb/viewtopic.zsp?t=330463
Provided by Tinkerbell
Categories Dessert
Time 32m
Yield 6-7 dozen cookies
Number Of Ingredients 9
Steps:
- Cream butter, cream cheese and sugar well. (*See Note below).
- Beat in egg yolk, vanilla and orange zest.
- Sift together the flour, salt and cinnamon; gradually blend into creamed mixture.
- Fill cookie press and form cookies on an ungreased cookie sheet.
- Bake at 350°F for 12-15 minutes. Checking for a slightly set or very slightly browned cookie at 12 minutes. If needed, bake another 1-3 minutes.
- Remove at once to cooling racks.
- Decorate if desired or enjoy them plain. Store in an air-tight container and layered between foil or waxed paper, if needed. These cookies freeze well.
Nutrition Facts : Calories 650.1, Fat 36.8, SaturatedFat 22.9, Cholesterol 128.4, Sodium 456, Carbohydrate 73.8, Fiber 1.5, Sugar 33.6, Protein 7.2
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.
ORANGE SPRITZ COOKIES
Brown sugar gives these spritz cookies a lovely light caramel tint. This variation has a rich buttery shortbread taste and texture with a hint of orange flavor. They are a delightful addition to my holiday cookie tray. -Sean Fleming, St. Charles, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 67 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 55mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
SNOWFLAKE COOKIES (COOKIE PRESS RECIPE)
Make and share this Snowflake Cookies (cookie press recipe) recipe from Food.com.
Provided by Chelle_N
Categories Dessert
Time 22m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Cream together butter and cream cheese until smooth.
- Beat in egg yolk and extracts, then gradually beat in sugar until light and fluffy.
- Mix together the flour and salt, then slowly add flour mixture just until well blended.
- Put dough in cookie press and make favorite shapes (wreath, tree, etc.).
- Sprinkle with colored sugar and bake in 350-degree oven for 10-12 minutes or until golden.
- Remove from oven and let set on baking sheet 3 minutes to set.
- Cool on wire rack.
Nutrition Facts : Calories 1267, Fat 73.7, SaturatedFat 45.8, Cholesterol 263.8, Sodium 484.7, Carbohydrate 139.6, Fiber 2.5, Sugar 67.3, Protein 13.4
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