Nelson Cookie Bake Traditional Spritz Cookies Recipes

BUTTER SPRITZ COOKIES

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.

NELSON COOKIE BAKE TRADITIONAL SPRITZ COOKIES

Steps:

• Heat oven to 400 degrees.
• Cream Butter, sugar, egg, vanilla and almond extract.
• Blend in remaining ingredients.
• Fill cookie press with ¼ dough at a time.
• Form desired shapes on ungreased cookie sheet.
• Sprinkle with Decorator Sugar Crystals.
• Bake 6 - 9 minutes or until set but not brown.

TRI-COLOR BULLSEYE SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add and mix in 1 egg at a time, scraping down the sides of the bowl between each addition. Add the vanilla and mix. Whisk together the flour and salt in a medium bowl and add to the butter mixture, beating until the flour is just incorporated.
• Separate the cookie dough into 3 bowls as follows: a small amount for the center of the bullseye then divide the rest equally for the other 2 rings. Add 2 to 3 drops of one of the food colors to the small bowl, stirring to distribute the color evenly. Repeat with a different food color for each of the remaining bowls of dough.
• Place each colored dough in separate piping bags, making sure to put the smallest amount of dough in the bag with the smallest tip. Starting with the outside of each bullseye, pipe 3-inch rings onto the baking sheet, about 2 inches apart. Use the next bag to pipe the second colored ring inside the first ring, then use the third bag to fill in the center of the bullseye. If the edges of the piped rings overlap, use a bit of water to moisten a finger and smooth out the uneven section.
• Freeze the bullseyes for 10 minutes before baking. Then bake until the cookies are set but not yet golden brown, about 11 minutes, rotating the pan 180 degrees at the halfway mark.
• Allow the cookies to cool on a wire rack before serving.

GRANDMA'S SPRITZ COOKIES

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.

NELSON COOKIE BAKE CAROL'S SPRITZ COOKIES

Steps:

• Heat oven to 350 degrees.
• Cream butter and sugar.
• Add egg yolks and beat until mixed.
• Add 2 teaspoons vanilla.
• Gradually add flour. Beat until well mixed.
• Fill cookie press. Form desired shapes on ungreased cookie sheet.
• Sprinkle colored sugar crystals on unbaked cookies.
• Bake 8 minutes or until set but not brown.

NELSON COOKIE BAKE, DAN'S SUGAR COOKIES

Steps:

• Heat oven to 350 degrees.
• Combine sugar, melted shortening, buttermilk, and eggs and mix until smooth.
• Add baking soda, cream of tarter and flour. Mix until well blended.
• Drop by cookie scoop on cookie sheet.
• Bake 8-10 minutes at 350 degrees.
• Let cookies cool. Then frost with Pillsbury Vanilla icing. Add sprinkles. Allow frosting to set prior to storing the cookies.

NELSON COOKIE BAKE PINK BON BON COOKIES

Steps:

• Heat oven to 350 degrees.
• Mix thoroughly butter, sugar, vanilla.
• Add red food coloring.
• Mix in flour and salt until dough hold together. (If dough is dry, mix in 1 - 2 Tablespoons light cream.
• Mold dough by teaspoonfuls around Maraschino cherry.
• Place cookies about 1 inch apart on parchment lined cookie sheets.
• Bake 12 - 15 minutes or until set but not browned.
• Cool. Dip tops of cookies into Icing.

HOLIDAY SPRITZ COOKIES ( ANNA OLSON'S SPRITZ COOKIES)

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.