BUTTER SPRITZ COOKIES
One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond.
Provided by Food Network Kitchen
Categories dessert
Time 23m
Yield 5 dozen cookies
Number Of Ingredients 8
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.
LIME SPRITZ COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 60 cookies
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Sift together the flour, baking powder and salt into a medium bowl. Beat the butter, confectioners' sugar and lime zest in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to medium low; add the flour mixture and beat until just combined. Transfer two-thirds of the dough to a separate bowl and set aside. Add the food coloring to the remaining one-third of the dough and beat with the mixer until combined.
- Assemble a cookie press according to the manufacturer's instructions. Working in batches, fill the press with about 3 tablespoons plain dough, then 3 tablespoons green dough, then 3 more tablespoons plain dough. Press cookies about 1 inch apart onto 2 ungreased baking sheets.
- Bake, switching the pans halfway through, until the cookies are set but not browned, 10 to 12 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
ITALIAN SPRINKLE COOKIES
Make and share this Italian Sprinkle Cookies recipe from Food.com.
Provided by Little elf
Categories Drop Cookies
Time 12m
Yield 72 cookies
Number Of Ingredients 12
Steps:
- Using a heavy-duty electric mixer on high speed, beat eggs until light and foamy, about 5 minutes. Set aside.
- In another mixing bowl, stir together flour, sugar and baking powder; gradually add shortening and extracts until a bead-like texture is formed.
- Gradually add beaten eggs (dough will be stiff).
- Roll dough into 1-inch balls. Place on ungreased baking sheets.
- Bake at 350° for 12 minutes.
- The tops of the cookies will not brown, but the bottoms should brown slightly.
- For glaze, combine milk and extracts in a large bowl.
- Add sugar; whisk until all lumps are dissolved and the glaze is smooth.
- As soon as cookies are removed from the oven, quickly immerse two or three at a time into the glaze. Remove with a slotted spoon or fingers.
- Place cookies on wire racks to drain.
- Quickly top with sprinkles.
- Let dry 24 hours before storing in airtight containers.
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.
CHRISTMAS PINWHEEL COOKIES
This recipe was handed down by my 'Baba' (Ukrainian for 'grandmother'). She originally just made a chocolate and plain pinwheel cookie, but I adapted it easily to create a very colorful variety that my kids and husband adore at Christmas time!
Provided by Gitano
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 8h30m
Yield 72
Number Of Ingredients 11
Steps:
- Sift the flour, baking powder, baking soda, and salt together into a bowl. Resift again into another bowl.
- Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts. Place one half in a second bowl. Add red food coloring to the dough in one bowl, and green food coloring to the dough in the other bowl. Use a fork or wooden spoon to blend the food coloring into the dough until evenly blended. Add additional drops of food coloring to make the desired shade.
- Roll out the red dough to 1/4 inch (5mm) thickness. Roll out the green dough to 1/4 inch (5mm) thickness, and place on top of the red dough. Beginning on one edge, roll the doughs to make a log so the two colors spiral inside each other. Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 8 hours.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
- Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds 1/8 inch (3 mm) thick, and place on prepared baking sheets.
- Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 10.2 g, Cholesterol 14.2 mg, Fat 3.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.2 g, Sodium 70.6 mg, Sugar 4.9 g
RAINBOW BUTTER COOKIES
I got this recipe from Taste of Home. I've made a couple of tiny "tweaks." These cookies are pretty, yummy, and look great with my other favorite Christmas cookie - Spritz Cookies.
Provided by Linda N
Categories Dessert
Time 40m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Add egg yolks and vanilla, one at a time. Combine the flour, baking powder, salt, and baking soda in a small bowl. Once the dry ingredients are well mixed, gradually add to the creamed mixture.
- Divide the dough into 3 equal portions; tint each a different color. Roll each portion of dough between 2 sheets of waxed paper into a 9 inch by 5 inch rectangle. Freeze for 10 minutes.
- Cut each rectangle in half lengthwise. Lightly brush to top of one rectangle with egg white. Top with another colored dough. Repeat with remaining 4 dough portions so you have six alternating layers of colored dough. Press together lightly. Cut in half lengthwise again. Wrap each with plastic wrap and refrigerate for several hours or overnight.
- Preheat oven to 350 degrees. Unwrap the dough and cut into 1/8 inch slices. Place 2 inches apart ungreased baking sheets. Bake at 350 degrees for 8-10 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 52.3, Fat 2.2, SaturatedFat 1.3, Cholesterol 16.9, Sodium 47.5, Carbohydrate 7.3, Fiber 0.1, Sugar 3.3, Protein 0.8
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