3/4 c Margarine; or butter
1/2 c Sugar
1/2 ts Baking powder
1 Egg yolk
1/2 ts Vanilla
1/4 ts Almond extract; (or see
-variations) 1 3/4 c All-purpose flour
Recipe by: Christmas Cookies 1993, Better Homes and Gardens NOTES: See variations to basic recipe below. For easy passage through the cookie press, do not chill any Spritz dough. Hold the cookie press upright over the cookie sheet EXCEPT when making bars. Beat margarine or butter in a large mixer bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Add egg yolk, vanilla, and almond extract and beat till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. If desired, tint dough with food coloring. Force the dough through a cookie press onto an ungreased cool cookie sheet. Bake in a 400 oven for 7 to 8 minutes or till done. Remove and cool. Makes about 30. Chocolate-Mint Sandwiches: Prepare dough as directed except add 1/4 cup unsweetened cocoa powder with the flour. Force dough through a cookie press using a bar template, making each cookie about 2 inches long. Hold the cookie press at a 45-degree angle. Bake in a 400 oven for 6 minutes. Cool on rack.
For the filling, heat 1 cup semisweet mint-flavored chocolate pieces and 2 teaspoons shortening till chocolate is melted. Spread half the
cookies, flat side up, with about 1 teaspoon filling each. Top with the remaining cookies, flat side down. Drizzle the tops of cookies with green Cookie Frosting (below). Makes about 48. Lemon Drops: Prepare dough as directed except substitute lemon extract for the almond extract and color cookies with yellow food coloring. Force dough through a cookie press using a swirl star template. Bake as directed. * For glaze, stir together 1 cup sifted powdered sugar, 10 drops lemon extract, and enough milk to make of drizzling consistency; set aside. Dip half of each cookie in the lemon glaze and sprinkle with poppy seed. Makes about 75. Peppermint-Filled Christmas Trees: Prepare dough as direct EXCEPT color dough with green food coloring. Force dough through a cookie press using a tree template. Bake as directed. For filling: combine 1 cup sifted powdered sugar, 2 tablespoons softened margarine or butter, 1/2 teaspoon vanilla, and 2 tablespoons finely crushed peppermint sticks. Stir in enough milk (2 to 3 tablespoons) to make of spreading consistency. Spread 1 teaspoon filling each on the flat side of half of the cookies. Top with the remaining cookies, flat side down. Makes about 36. Candy Cane Cookies: Prepare dough as directed EXCEPT reduce flour to 1 1/2 cups and stir in 1/4 cup ground hazelnuts (filberts) with the flour.
Using a pastry bag fitted with a wide tip, pipe 2-inch-long candy cane shapes on an ungreased coolie sheet. Bake as directed. Cool on cookie sheet about 1 minute; remove and cool completely. Drizzle with pink cookie frosting. Makes 36. Cookie Frosting: Combine 1 cup sifted powdered sugar with enough milk (1 to 2 tablespoons) to make frosting of spreading or piping consistency. If desired, stir in a few drops food coloring. Makes about 1/2 cup. Source: Christmas Cookies 1993, Better Homes and Gardens (Special Interest Publications) Typos by Brenda Adams <adamsfmle@sprintmail.com> -----
Lemon Spritz Cookies
A delicious lemon cookie with an extra burst of flavor from the lemon glaze
12 HOLIDAY COOKIE RECIPES! 12 Days Of Cookies!
???? This is the most recipes I've ever done in a video! Should I do this again next year?? Which cookie was your favorite???
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I hope you enjoy today's #tutorial #holiday #recipe video! We tried many different ways to make cookies! These are some of my absolute favorite cookie recipes!
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RECIPES:
Snowball Cookies
1 ½ cups flour
1 cup finely chopped, toasted pecans
Pinch of salt
8 tablespoons (1 stick) butter, room temperature
¼ cup sugar
¼ cup powdered sugar
Seeds of ½ a vanilla bean
½ teaspoon vanilla extract
Pizzelle Cookies
3 ½ cups flour
4 teaspoons baking powder
6 eggs
1 ½ cups sugar
1 cup (8 ounces) butter, melted and cooled slightly
1 teaspoon vanilla extract
1 teaspoon anise
Present Cookies
3 cups flour
1 teaspoon baking powder
½ teaspoon salt
2 sticks (8 ounces) butter, room temperature
2 ounces cream cheese, room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 ½ teaspoons vanilla extract
Cookie Press Cookies
2 ¼ cups flour
½ teaspoon salt
¼ teaspoon cloves
1 cup butter, room temperature
¾ cup sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon orange zest
Linzer Cookies
1 ⅓ cup flour
¾ cup toasted almond flour
Pinch cinnamon
Pinch allspice
¼ teaspoon salt
¾ cup butter, room temperature
¾ cup powdered sugar
1 egg yolk, room temperature
¾ teaspoon vanilla extract
Gingerbread Men Cookies
4 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 ½ teaspoons ginger
½ teaspoon cloves
½ teaspoon nutmeg
1 teaspoon salt
12 tablespoons (1 ½ sticks) butter, room temperature
1 cup packed dark brown sugar
1 egg
¾ cup molasses
Chocolate Italian Cookies
Cookie dough
2 1/3 cups flour
1/3 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon espresso powder
2 eggs
3/4 cup sugar
1/2 cup olive oil
1/2 cup milk
1 1/2 teaspoons vanilla extract
1/2 cup medium chopped almonds
1 cup mini chocolate chips
Icing
1 1/2 cups powdered sugar
1 1/2 tablespoons milk
1/4 teaspoon vanilla extract
Egg Nog Cookies
Cookie dough
3 3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter, room temperature
1 cup sugar
1 egg, room temp
1/2 cup egg nog, room temp
1/4 teaspoon rum extract
Candy Cane Cookies
Cookie dough
2 1/2 cups flour
1/4 teaspoon salt
3/4 cups butter, room temperature
3/4 cups sugar
1 egg
1 teaspoon peppermint extract
2 tablespoons heavy cream
Grinch Crinkle Cookies
Cookie dough
1 3/4 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
8 tablespoons (1 stick) butter, room temp
3/4 cup granulated sugar
1 egg
1 1/2 tablespoons milk, room temperature
1/4 teaspoon green food color
1/2 teaspoon pistachio extract
Snowman meringues
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
Peppermint Bark Cookies:
1 3/4 cup flour
3/4 cup dark cocoa powder
1 teaspoon espresso powder
1/2 teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
3/4 cup unsalted butter, room temperature
1 egg, room temperature
1 teaspoon vanilla extract
Chocolate coating
16 oz white candy melts
1/2 teaspoon peppermint oil
0:45 Snowball Cookies
3:05 Pizzelle Cookies
5:47 Present Cookies
10:10 Cookie Press Cookies
13:48 Linzer Cookies
16:10 Gingerbread Person Cookies
18:25 Chocolate Italian Cookies
22:10 Egg Nog Cookies
25:05 Candy Cane Cookies
27:55 Grinch Crinkle Cookies
31:55 Snowman Meringues
35:32 Peppermint Bark Cookies
Spritz Cookies ~ Christmas Cookies
Spritz cookies
1-1/2 cups butter (3 sticks), softened
1 cup sugar
1 Tablespoon vanilla extract
2 egg yolks
1/4 tsp. salt
3-3/4 cups all purpose flour
colored sugar sprinkles for decor
Preheat oven to 400 F.
Cream butter, sugar and vanilla. Mix in egg yolks. Beat well. Add dry ingredients and mix well.
Spoon cookie dough firmly into cookie press. Press out cookies onto ungreased baking sheets and sprinkle colored sugar on each cookie. Bake at 400 F for 6-9 minutes just until golden around bottom edges. Let cool on sheets for 1-2 minutes and then remove to wire cooling racks.
Hi, I'm Caren....Welcome to my channel. Our kids are all grown and gone and my husband and I spend most of our time these days trying to earn the approval and affections of our feral rescue cats, Richard and Baby Girl and Tom and Dickey. You know what they say, Dogs have masters and cats have slaves. Truer words have never been spoken!
Thanks for watching ~ Caren
My Favourite Assorted Butter Cookies for Festive Season | Easy Spritz Cookies
My Favourite Assorted Butter Cookies For Festive Season – I promise to make a version WITHOUT EGGS, and here you go. I only replace the egg yolk (in the original egg version) to an additional tablespoon of heavy cream and that’s it!. It came out just the same as the egg version. A little crispy but it will melt in your mouth within seconds. You can make this one month in advance because the shelf life can be up to 2 to 3 months in an airtight container, best suited for any festive seasons or giveaways. What do you think? Let me know your comments in the comment box down below. Enjoy!
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FAQ:
1. Why are my cookies melted or flattened in the oven while baking?
Precision of the ingredients is very important. I do recommend using a weighing scale to get precise measurement of the ingredients. Although I’ve given the cup measurements but that’s the last resort for those who really do not have a weighing scale.
2. Can I refrigerate the dough after piping so that the shape will not be flattened in the oven?
There is no need of chilling the piped dough before baking. I baked mine straight away and they don’t melt or flattened in the oven. With that being said, your measurement of the ingredients must be precise.
Ingredients:
200g (¾ cup + 2 tbsp) unsalted butter, softened
100g (½ cup) caster sugar
50g [3½ tbsp] heavy cream
1 tsp vanilla extract
½ tsp salt
220g [1¾ cup] cake flour
28g [3 tbsp] cornstarch
3g [2 tsp] green tea powder
4g [2 tsp] cocoa powder
Piping tip: 2C
80g white chocolate, melted
40g milk chocolate, melted
Coloured sprinkles
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 on high speed for at least 1-2 minutes or until creamy, pale and fluffy.
3. Add the heavy 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. Pay attention on the consistency of the dough. It will be soft and smooth and a little sticky and wet too.
5. Divide the dough into 3 bowl. I do recommend using a weighing scale because the consistency is very important for piping or spritz dough.
6. For the second and third bowl, add in the green tea and cocoa powder respectively. You may also add green and brown food colouring into respective dough colour to make them more vibrant. This is definitely optional.
7. Transfer the doughs into a piping bag respectively. 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.
8. Bake in preheated oven at 170°C/340°F for about 15-17 min. For 15min, the cookies might be softer than 17min bake, so it really depending on how crispy you desire your cookies to be.
9. Let it cool completely.
10. Melt some milk chocolate and white chocolate for the side deco. Dip one side of the cookies and sprinkle with some colourful sprinkles.
11. Cookies are ready to serve.
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Spritz Cookies | Jessica Rosetti | HOLIDAY COOKIE RECIPE - STEP BY STEP INSTRUCTIONS
Spritz Cookie Recipe:
1 c butter (2 stick, 226 g) room temperature
1 1/2 c confectioners sugar
1 egg, room temperature
1 tsp vanilla extract
1 tsp almond extract
2 1/2 c flour
1 tsp salt
Food coloring, optional
Sprinkles, optional
Preheat oven to 350 degrees and arrange 2 baking sheets and have a cookie press handy. In a medium mixing bowl add butter and sugar. Using a handheld mixer, beat until combined. Add egg, vanilla extract and almond extract, followed by flour and salt. Mix until just combined.
Working in batches, form dough into a log and place in cookie press. Press cookies 2 inches apart on baking sheet, refilling press as needed. Top with sprinkles if desired. Bake each tray for 8-9 minutes, until edges of cookies lightly brown. Let cool and enjoy.
Link to Cookie Press:
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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