Spice Spritz Cookies Recipes

SPICE SPRITZ COOKIES

Steps:

• In a small bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and pumpkin pie spice; gradually add to the creamed mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

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.

SPICE SPRITZ COOKIES

Steps:

• Preheat oven to 400°F.
• In a large bowl, combine sugar, butter, egg, salt, spices and vanilla.
• Beat at medium speed, scraping bowl often, if necessary, until mixture is light and fluffy, about 3 minutes.
• Add flour, beat at low speed, scraping bowl often, until well-mixed.
• If dough is too soft, cover and refrigerate until firm enough to form cookies, about 30-45 minutes.
• Place dough in cookie press, form shapes about 1 inch apart on cookie sheets, these cookies do not spread.
• Bake for 6-8 minutes, or until edges are lightly browned.
• For Glaze, in a small bowl, stir together the powdered sugar, milk and vanilla until smooth. Drizzle or pipe over warm cookies.

PUMPKIN SPRITZ COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat butter and sugar with an electric mixer in a large bowl until smooth and creamy, about 2 minutes. Mix in canned pumpkin, egg, cinnamon, vanilla, nutmeg, pumpkin pie spice, and ground ginger until well combined.
• Stir flour and baking powder together in a small bowl. Add flour mixture to pumpkin mixture in thirds, mixing dough well between each addition.
• Spoon cookie dough into a cookie press fitted with a pumpkin-shaped die and press dough onto a baking sheet.
• Bake in preheated oven until edges just begin to brown, about 8 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.

THE BEST SPRITZ COOKIES

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.

MOLASSES SPICE SPRITZ

Steps:

• Preheat oven to 400º F.
• Stir together flour, baking powder, nutmeg, cinnamon, cloves, and ginger; set aside. In a large mixing bowl beat together margarine until smooth.
• Add molasses and brown sugar and beat until fluffy.
• Add egg and vanilla; beat well. Gradually add flour mixture until all combined.
• Prepare cookie press with desired design. Fill press and place cookies two inches apart on ungreased cookie sheet.
• Bake in oven for about 6 minutes or until the edges are firm but not browned.
• Remove and cool completely on wire racks.

SPRITZ COOKIES

Steps:

• Heat oven to 350°F.
• Beat butter, cream cheese and sugar in large bowl with mixer until light and fluffy. Add egg yolk and vanilla; beat until blended.
• Combine flour and baking powder. Add to butter mixture; mix well.
• Place dough in cookie press. Form desired shapes on baking sheet.
• Bake 10 to 12 min. or until lightly browned. Remove to wire racks; cool completely.