HOLIDAY SPRITZ COOKIES
These crisp buttery cookies make a welcome gift or sweet party treat. Color the dough in Christmasy hues and use a cookie press to make all kinds of fun shapes.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture just until combined. Stir in food coloring if desired. Cover and chill for at least 2 hours. , Fill cookie press and form into desired shapes on ungreased baking sheets. Decorate with sprinkles and colored sugars. , Bake at 400° for 8 minutes or until edges just begin to brown. Cool on wire racks.
Nutrition Facts :
HOLIDAY SPRITZ COOKIES
These classic holiday cookies made with a cookie press are everybody's favorite, both to decorate and to eat.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 1h30m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F. Stir flour, salt and baking powder in medium bowl until well blended. Beat shortening, butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg, almond extract and food color. Beat in flour mixture gradually until blended.
- Fit cookie press with Christmas tree or wreath plate according to manufacturer's instructions. Fill cookie press according to instructions. Press dough onto ungreased baking sheets. Bake 6 to 7 minutes or until set, but not brown. Cool 1 minute on baking sheet. Remove to wire rack to cool completely.
- Place frosting in large heavy-duty resealable plastic bag. Microwave on HIGH 20 to 30 seconds to soften. Knead. Cut very small bottom corner off bag. Drizzle over cookies in a decorative pattern. Place candy bits from frosting in medium bowl. Hold cookie over bowl and sprinkle with candy bits. Let stand 15 minutes or until frosting is set.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 13.5 g, Cholesterol 10.2 mg, Fat 5.9 g, Protein 0.8 g, SaturatedFat 2.3 g, Sodium 49.1 mg, Sugar 8.1 g
HOLIDAY SPRITZ COOKIES ( ANNA OLSON'S SPRITZ COOKIES)
Buttery cookies that have been Christmas favorites as far back as the 1500s. While there are many similar recipes this is the one I turn to each holiday time since finding Canada's own Anna Olson's recipe in an issue of Harrowsmith. My handwritten copy is well worn from years of use. Anna's recipe and instructions make spritz cookies very simple to reproduce at home - for those of us not able to pick them up at her Ontario bakeries. I may have to move! Thank you Anna for adding to our Christmas 'traditions in the making'.
Provided by Gerry
Categories Dessert
Time 47m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Using an electric beater beat butter and sugar - I beat until nice and fluffy.
- Add egg yolk and almond extract; beat well.
- Add 2 1/4 cups of the sifted sifted flour over the butter mixture with wooden spoon or mixer on low.( a wooden spoon works best for me) thoroughly incorporate the flour and form dough into a ball.
- NOTE: if dough is too sticky add 2 - 4 tablespoons flour - chill dough before moulding ( I cover bowl and chill in the fridge for 1/2 an hour) a chilled baking pan makes forming cookies much easier.
- If using cookie press, press on sheet, wait a few seconds, then twist the press slightly as you lift it straight up.
- NOTE: if dough is too stiff to press out beat another egg yolk into the dough - (moulding by hand you may need to use all of the 2 1/2 cups flour - flour hands lightly makes moulding by hand easier).
- If you don't have a cookie press form into 1/2 inch balls - push a cherry into the centre.
- Brush cookies with beaten egg white and sprinkle with sugar; bake at 350 for 8 - 12 minutes or until golden around the edges.
- Cool on a wire rack.Yield will vary as to size of cookies.
Nutrition Facts : Calories 89.9, Fat 5.3, SaturatedFat 3.3, Cholesterol 19.4, Sodium 38.5, Carbohydrate 9.4, Fiber 0.2, Sugar 2.8, Protein 1.1
ALMOND SPRITZ COOKIES
A holiday classic found in nearly every cookie box, these almond-flavored treats are buttery, crisp and all too easy to eat by the handful (fear not, this recipe makes a lot). Spritz cookies also keep well, for up to two weeks stored in an airtight container at room temperature. If you don't have a spritz gun, you can use a pastry bag to form them. Or, for more rustic versions, skip the pressing altogether. Chill the dough for an hour, then roll out 1-inch balls, placing them 1 ½ inches apart on the baking sheets, then use a fork to flatten them. A sprinkle of colored sugar makes everything pretty.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 4 dozen cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer and a large bowl, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low, add the egg and almond extract, and mix until well-combined and smooth.
- With speed still on low, gradually add both flours and the salt until just incorporated.
- Fill a cookie press with dough, or use a piping bag fitted with a decorative piping tip with a large opening (about 1/2-inch). Press or pipe the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar or sprinkles.
- Bake until firm to the touch and golden brown at edges, 12 to 17 minutes. Transfer sheets to a wire rack to cool slightly, then use a spatula to remove cookies from the baking sheets when they're still warm (which is easier to do than when they've cooled completely).
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- Note, if dough is too sticky add 2 - 4 tablespoons flour - chill dough before moulding ( I cover bowl and chill in the fridge for 1/2 an hour) a chilled baking pan makes forming cookies much easier
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