Nutty Orange Spritz Strips Recipes

SPRITZ ORANGE CRISPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream the shortening. Gradually add the sugar and the orange juice. Cream well. Beat in the egg and the orange rind.
• Sift the flour, salt and baking soda. Add the flour mixture to the creamed mixture a little at a time. Fill cookie press and form cookies onto an ungreased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

ORANGE SPRITZ COOKIES

Steps:

• In a mixing bowl, cream butter, cream cheese and brown sugar.
• Beat in orage peel 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 inch apart onto ungreased baking sheets.
• Sprinkle them with colored sugar.
• Bake at 375º for 6-9 minutes or until lightly browned.
• Cool for 2 minutes.
• before removing to wire racks.

ORANGE-CARDAMOM SPRITZER

Steps:

• For the cardamom simple syrup:
• In a small saucepan, combine all the ingredients and bring to a simmer over medium heat. Stir until sugar is dissolved, then remove from heat. Let syrup cool to room temperature, then strain.
• For the cocktail:
• Fill each glass with 1 teaspoon cardamom syrup, and add a dash of bitters. Top up with prosecco and serve garnished with an orange twist.

ORANGE SPRITZ

Steps:

• Preheat oven to 350 degrees, with racks onupper and lower thirds. On a piece ofparchment paper, pat out dough to 1/2inch thick. Sprinkle zest evenly over top;knead to incorporate.Transfer to a cookiepress; pipe shapes, about 1 inch apart,onto ungreased baking sheets.
• Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway through, until edges are lightgolden, about 15 minutes. Transfer towire racks to cool completely.
• Set a small heatproof bowl over a panof simmering water; add half the chocolateto bowl, and stir until melted andsmooth. Add the remaining chocolate;remove bowl from heat. Stir until smooth.Transfer chocolate to a pastry bag fittedwith a very small (less than 1/16 inch) plainround tip, such as Wilton #1.
• Transfer cookies to a sheet of parchmentpaper. Pipe chocolate in a zigzagpattern over tops. Let stand until chocolatehas set.

ORANGE SPRITZ COOKIES

Steps:

• Preheat the oven to 350°F.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and granulated sugar, mixing on medium speed for about 30 seconds. Add the baking powder and mix until combined, about 10 seconds. Mix in the egg replacer, vanilla, orange zest, and orange juice until combined, about 30 seconds.
• In a separate bowl, whisk together the flour mix, xanthan gum, and salt.
• Add the flour mixture to the shortening mixture, beating on low speed until combined.
• Pack the dough into a cookie press. Place the face of the press firmly down on an ungreased baking sheet. Press out a cookie. Space the cookies about 1 inch apart. Decorate with colored sugar.
• Bake for 8 minutes in the center of the oven, or until the cookie edges are firm but not brown. Cool on the baking sheet for a couple of minutes before transferring to a cooling rack.
• The key to perfect spritz cookies is mastering a cookie press. Try the Wilton Comfort Grip Cookie Press (www.wilton.com). The rule: a single press, a pretty cookie. (A double press makes a messy blob.) Test-press a few cookies to get the knack of it, and to get the dough moving. Then you're off and pressing!
• If the dough is too soft (if it's a very warm day, this may happen), put it in the fridge for about 30 minutes to firm it up. But please note, under normal conditions, this dough does not call for chilling.
• Also, make sure your baking sheets aren't warped. If you're baking sheets aren't flat, your cookie press will rebel.

FRESH ORANGE SPRITZ COOKIE (WILTON)

Steps:

• 1. Preheat oven to 350°F.
• 2. In mixer bowl, cream butter and sugar. Beat in egg and orange juice.
• 3. Mix in flour, orange rind and optional pecans.
• 4. Mix just until combined. Dough should be soft but not sticky.
• 5. Shape dough into small logs and place in Cookie Press.
• 6. Using desired disk, press shapes onto ungreased cookie sheet.
• 7. Bake 10-12 minutes or until edges are lightly browned.
• 8. Cool 2 minutes on cookie sheet on rack.
• 9. Remove from cookie sheet and cool completely on rack.