Spritz Stix Pepperkakor Coffee Swedish Spice Orange Pecan Recipes

TRADITIONAL SWEDISH PEPPARKAKOR

Steps:

• Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
• Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
• Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.

SPRITZ STIX (PEPPERKAKOR, COFFEE, SWEDISH SPICE, ORANGE PECAN...

Steps:

• Cream together all ingredients except flour.
• Blend in flour.
• Divide dough in half.
• Spread each half with floured fingers or spatula to a 12x10" rectangle on ungreased cookie sheet.
• Run floured fork tines over top to make"spritz" marks.
• Bake at 350F for 15 to 20 minutes, or until delicately browned.
• Cut immediately into 3x1" sticks.
• Remove from cookie sheet.
• Chocolate Spritz:.
• Increase sugar to 1 cup total and add 2 oz.
• unsweetened chocolate in the first step.
• Don't overbake.
• Butterscotch Spritz:.
• Substitute brown sugar for white (only change).
• Orange Pecan Spritz:.
• Add 2 tbsp orange peel and 1/2 cup pecans when you add the flour.
• Swedish Spice Spritz:.
• Add 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp cardamom in the first step.
• Coffee Spritz:.
• Add 1 tbsp instant coffee and 1/4 cup pecans, if desired, with the sugar.
• Pepperkakor Spritz:.
• Omit the egg, and add 1/4 cup light molasses, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves and 1/2 tsp ginger with the sugar.

MELT IN YOUR MOUTH SPRITZ

Steps:

• Preheat oven to 375°.
• Mix dry ingredients and set aside.
• Cream butter, mix in powdered sugar.
• Add egg yolks, vanilla, and almond extract.
• Gradually beat in flour mixture.
• Line a baking sheet with parchment paper. Use a cookie press and decorate with colored sugar. Bake for 5 minutes and allow to cool for 2-3 on the sheet before transferring to wax paper or wire rack. I usually use two baking sheets so the one I am using isn't too warm or it will start to melt the dough and you'll have trouble with the press.

SWEDISH SPRITZ

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine the flour and baking powder; gradually add to the creamed mixture., Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake at 350° until edges are firm and lightly browned, 12-13 minutes. Remove to wire racks to cool. Frost and decorate as desired.

ORANGE PECANS

Steps:

• Preheat oven to 300ºF.
• Melt butter in heavy medium saucepan over low heat. Add orange peel, cinnamon, coriander, cloves and cayenne and stir until aromatic, about 30 seconds.
• Add pecans, then sugar and salt and stir to coat evenly. Transfer nut mixture to baking sheet.
• Bake until nuts are toasted, stirring occasionally, about 20 minutes. Cool. (Can be prepared 3 days ahead. Store airtight at room temperature).

GREAT-GRANDMAS SWEDISH SPRITZ RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Beat butter with an electric mixer in a large bowl until light and fluffy. Slowly add sugar while beating until the mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing the first to blend into the butter mixture before adding the other. Beat egg white and almond extract into the mixture. Pour the flour in small amounts into the mixture while beating; continue beating until fully incorporated.
• Using a cookie press, press dough onto prepared baking sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

SPRITZ

Steps:

• Cream butter and sugar, add egg yolk, almonds and extracts, beat again, until well blended. I like to beat for a few minutes at this point, . Blend the flour in gently a cup at a time, until the flour is completely incorporated. Be careful not to over mix, as this will toughen the cookies.
• Cool the dough slightly, if it is too warm, but don't chill for long, as the cookie dough will not cooperate with the press if it is too cold!
• Preheat oven to 375, press out the cookies onto an ungreased cookie sheet. I decorate with colored sugar or candied cherries which I cut into fourths.
• Bake for 7-9 mn. taking care not to brown them.

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.

DIPPED PECAN SPRITZ

Steps:

• In a large bowl, cream butter and sugar until light and fluffy; beat in egg and extracts. Combine the flour, pecans and baking powder; gradually add to creamed mixture and mix well., Using a cookie press fitted with disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 5-7 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave, melt chocolate chips and 3/4 teaspoon shortening; stir until smooth. Melt vanilla chips and remaining shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip half of the cookies halfway in semisweet mixture; allow excess to drip off. Place on waxed paper to harden. Dip remaining cookies halfway in vanilla mixture; allow excess to drip off. Place on waxed paper and sprinkle coated area with colored sprinkles. Let harden.

COFFEE MAPLE SPRITZ

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, shortening and sugar until light and fluffy. Combine egg, espresso powder and maple flavoring; beat into creamed mixture. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 7-8 minutes or until bottoms are light brown. Remove from pans to wire racks to cool. , Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers.

DIABETIC "SUGAR" AND SPICE PECANS (CROCK POT)

Steps:

• Place pecans in crock pot and stir in the melted butter, coating the pecans thoroughly.
• Sprinkle the Splenda, cinnamon, ginger, and allspice over the pecans and stir again to coat.
• Cover the crock pot; set on high. Cook for 30 minutes; uncover, turn to low, and let cook for 1 1/2 to 2 hours.

SWEDISH PEPPARKAKOR CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a bread pan.
• Mix flour, sugar, cinnamon, baking soda, baking powder, and cloves in a large bowl.
• Beat egg and milk together in a separate bowl; add to flour mixture and stir to moisten dry ingredients evenly. Pour mixture into a bread pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.