How To make Fancy Spritz Cookies
2 c Unbleached flour
1/4 ts Salt
1/2 c Granulated sugar
1/2 c Almonds; ground
2 Margarine sticks; softened
1 Egg white; whipped
1 ts Vanilla
1 ts Almond extract
Preheat oven at 375. Prepare a baking sheet with cooking spray. In a mixing bowl, combine flour, salt, and sugar. In a blender grind the almonds to a powder-fine consistency. In a mixing bowl, combine margarine, egg white, vanilla, and extract. Mix dry ingredients with wet ingredients just until moistened. Pack dough into cookie press. Keep unused portion of dough in refrigerator. Press out desired shapes on prepared cookie sheet. Space the cookies 1" apart. Bake 10 to 12 minutes, until cookies are pale gold in color. -----
How To make Fancy Spritz Cookies's Videos
3-Ingredient Buttery Shortbread Cookies ???? Melt in Your Mouth Cookies
Melt in Your Mouth Shortbread Cookies Recipe With Only 3 Ingredients. These Butter Cookies are the BEST and so EASY to make.
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Professional Baker Teaches You How To Make SHORTBREAD!
It's time to start off your shortbread education! Chef Anna Olson is a master at the fine art of baking the best shortbread, and she is hear to teach you all the steps you'll need to become a master yourself! Follow along with this video using the recipe below and then let us know how they turned out in the comments!
Ingredients
1 ¼ cup unsalted butter at room temperature
1 cup icing sugar, sifted
1 ½ tsp vanilla bean paste (or extract, if paste is not available)
1 ½ cup all-purpose flour
⅓ cup cornstarch
¼ tsp salt
Directions
1. Preheat the oven to 325 F and line 2 baking trays with parchment paper.
2. Beat the butter and icing sugar until light and fluffy, about 3 minutes. Beat in the vanilla bean paste (or extract). It’s an important step to beat the butter and sugar well together when making shortbread – this ensures the shortbread will hold together and when you take a bite it will ‘snap’ and then melt away.
3. In a separate bowl, sift the flour, cornstarch and salt and add to the butter, mixing until blended and soft. Spoon the dough into a piping bag fitted with a large star tip (or into a cookie press). Pipe cookies about 1 ½-inches across onto the prepared baking trays and leaving an inch between each cookie. If you want a flatter cookie that spreads, bake right away. For a cookie that sits up and holds its shape, chill the piped unbaked cookies for 15 minutes before baking. Bake for 20 to 25 minutes, until the cookies just begin to brown lightly on the bottom. Cool the cookies on the trays before storing in an airtight container.
4. The cookies will keep up to a week.
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How to Make Spritz Butter Cookies | Cookie Recipe | Allrecipes.com
Get the recipe @
Watch how to make rich buttery spritz cookies. Press these almond-flavored cookies into all kinds of shapes, from Christmas trees to shamrocks and butterflies. They're a classic Christmas cookie.
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BEST SPRITZ COOKIES | classic German spritz cookies
A favorite cookie especially during the holidays!
recipe:
2 and 1/4 cups flour
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup butter
1 egg
water
1 teaspoon vanilla
Mix all dry ingredients then cut in the butter until it looks like fine lumps. Crack egg into 1/4 measuring cup and add water until full. Add egg and vanilla and mix until combined. Fill cookie press and refrigerate if dough is very soft. Press cookies onto sheet and bake at 375 F for 9-11 minutes.
cookie press -
mixer -
spatulas -
food colors -
So Cute Teddy Bear Butter Cookie Recipe????
So Cute Teddy Bear Butter Cookie Recipe
#ButterCookie #Cookie #baking
Let's make a very cute teddy bear butter cookie.
Never mix for a long time to get the crisp shape of the cookies.
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Ingredients (27-30 cookies)
155g room temperature butter
120g sugar powder, 2g salt.
1 egg + 1 yolk + 1/2 tbsp vanilla extract
Cake flour (or all-purpose flour) 240g , corn starch 10g(can be used as flour)
White coated chocolate (can be used as a chocolate pan)
Dark coated chocolate (can be used as a chocolate pan)
TIP NO 195K
Tip
Use the oven after preheating
Butter, eggs 30 minutes at room temperature
Weight of 1 egg ( 54g egg without shell )
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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