Italian Easter Cream Cheese Spritz Cookies Recipe 425

ITALIAN "EASTER" CREAM CHEESE SPRITZ COOKIES RECIPE - (4.2/5)

Steps:

• Heat the oven to 375°F. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter, cream cheese, and sugar in a large bowl on medium speed until light and fluffy, about 4 minutes. Add the egg yolk and vanilla and whatever extract you wish touse, and beat again until blended. Add the flour and mix on low speed until blended. Fit a cookie press with a die plate. Scoop up about a quarter of the dough* and, using a small amount of flour if needed, shape the dough into a log just narrower than the barrel of the cookie press. Slide the log into the cookie press and spritz the cookies directly onto ungreased baking sheets about 1 inch apart. (optional) Brush the tops with the beaten egg white and sprinkle with colored sugar if using. Repeat with the remaining dough. Otherwise, don't brush with the egg white and sugar and bake plain. Then make the glaze. Bake until the cookies are just golden around the edges, 10 to 12 minutes (it's best to bake one sheet at a time). Let the cookies cool on the baking sheet on a rack for 5 minutes before transferring them to a rack to cool completely. Be sure the baking sheet is cool before spritzing more cookies. Glaze: Blend all of the ingredients. I like to lay my cookies on a cooling rack, and then drizzle the glaze with a spoon. Or, you can dip each cookie in the glaze. Sprinkle with nonpareils or colored coarse sugar. Allow to dry for at least 15 minutes. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper. Tips: I found the dough to be a bit soft to work with my cookie press. I refrigerated the dough for about 30 minutes, and froze each baking sheet. Do NOT line the baking sheets with parchment paper, nor grease them. Spritz cookies want to be on a cool baking sheet. The reason for freezing the baking sheets, is to prevent spreading of the cookies.

ITALIAN EASTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.
• Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. When cookies are cool, dip them into the icing.
• To make the icing, cream together the confectioners' sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.

ITALIAN RICOTTA COOKIES

Steps:

• Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
• Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
• Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.

CREAM CHEESE SPRITZ COOKIES

Steps:

• Changes were made to the amount of cream cheese, flour, and the addition of 1 egg yolk. I found this made a delicious cookie. If you like you may add up to 1/2 teaspoons salt. We are sensitive to sodium so I use as little as possible.
• Cream together butter and cream cheese in a large mixing bowl.
• Gradually add sugar, beating until light and fluffy.
• Add egg yolk and beat well.
• Stir in vanilla extract.
• Combine flour and salt; gradually add to creamed mixture, beating until well blended.
• Shape dough into 3 balls and chill thoroughly at least 25 minutes.
• Press dough from a cookie press 2 inches apart onto ungreased cookie sheets, using desired shaping discs.
• If desired, sprinkle with sugar crystals, etc. to decorate.
• Bake at 400 degrees for 8-10 minutes or until very lightly browned.
• Remove to wire racks to cool.
• May decorate with colored icing, if desired.
• Yield: About 4 dozen.

ITALIAN CORNMEAL SPRITZ COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour and cornmeal; gradually beat into creamed mixture., Using a cookie press fitted with a flower or star disk, press dough 1 in. apart onto ungreased baking sheets. Top with cherries., Bake 9-11 minutes or until set. Remove from pans to wire racks to cool.

ITALIAN CHRISTMAS COOKIES

Steps:

• Preheat oven to 350°. In a bowl, cream together butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool. , In a large bowl, cream together butter, confectioners' sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.

CREAM CHEESE SPRITZ COOKIES

Steps:

• Cream shortening and cream cheese.
• Gradually add sugar and mix well.
• Beat in egg yolk and vanilla.
• Sift flour with salt and cinnamon; gradually add to cream mixture.
• Add food coloring if desired.
• Fill cookie press and form cookies on ungreased cookie sheets.
• Bake in a preheated 350 degree oven for 12-15 minutes.
• Cool before removing from baking dish.