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How To make Spritz Cookies (Need Cookie Press) and Four Variations
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> -----
How To make Spritz Cookies (Need Cookie Press) and Four Variations's Videos
Baking Christmas Cookie Gifts | Spritz Variations
In order to complete all the cookie gifts I want to give out this year, I decided to stick with a spritz base and mix it up for variety!! ????
❤️ ???? Thanks for Watching!! ???? ❤️
???? What's your favorite kind of Christmas cookie?
~~~~~~~~ WHAT TO WATCH NEXT ~~~~~~~~~
???? CHRISTMAS HOUSE TOUR:
???? $20 CHRISTMAS TREE CHALLENGE:
❄️ SNOWFLAKE CHANDELIER (FROM DOLLAR TREE!!):
Music by Epidemic Sound
10 Cookie Shaping Hacks to Impress All the Cookie Lovers!! So Yummy
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Butter & Almond Spritz Cookies ~Perfect for Christmas!
T'is the season for baking Christmas cookies and these melt in your mouth treats are not only delicious but so simple to make too! This Butter & Almond Christmas Spritz Cookie recipe is definitely one that you will want to add to your Christmas baking list!
Butter & Almond Spritz Cookies:
1/2 cup blanched almonds ~I used whole raw almonds with skins~ (1.5 ounces or 43 grams)
3/4 cup granulated sugar (5.2 ounces or 150 grams)
1 cup unsalted butter~ I used salted butter and omitted salt~ (8 ounces or 227 grams)
1 large egg
1 tsp vanilla extract
1 tsp pure almond extract
2 cups all purpose flour (10 ounces or 285 grams)
pinch of salt (omit if using salted butter)
Optional Ingredients: melted chocolate for drizzling over cookies, glacé cherries, icing sugar for dusting.
1. Preheat oven to 375 F oven.
2. Place almonds on cookie sheet and roast for 10 minutes if using blanched almonds and 5 to 6 minutes if using whole almonds with skins on. Let cool completely.
3. In food processor blend almonds and sugar until finely ground.
4. Add butter and process until smooth and creamy.
5. Add egg and flavourings and process again until incorporated, scraping down sides of bowl.
6. Add flour and salt (if using) and process until combined...do not over process.
7. Using a cookie press or pastry bag, pipe rosettes or stars onto a parchment paper lined cookie sheet. Decorate with cherries if using.
8. Bake in preheated oven for 10 to 12 minutes or until pale golden.
9. Transfer to wire cooling racks and drizzle with melted chocolate or cool completely and dust with icing sugar.
...store in an airtight container at room temperature or freeze to enjoy later. Will keep for a couple weeks in fridge or several months in freezer.
Makes 4 & 1/2 dozen cookies (depending on size)
12 Days Of Christmas COOKIES: Day 2 ~Spritz Cookies~
Cookie Press:
(the one I got is currently unavailable but this one has great reviews!)
Spritz Cookies Recipe:
1 Cup Butter
3/4 cup sugar
1 egg
1 tsp almond or vanilla extract
2 1/4 cups flour- sifted
1/4 tsp baking powder
food coloring
sprinkles
Cream butter and sugar well. Beat in egg and extract
Gradually blend in dry ingredients. Add food coloring and mix well.
Decorate with any small candies or sprinkles.
Bake at 375 degrees F for 6-10 min.
*you do not want any brown on the edges*
Remove quickly to cooling racks
How to Make Spritz Cookies
Spritz cookies are a favorite around my house for the holidays. These are so easy to make. You will need a cookie press for this recipe. If you have never tried spritz cookies, they are a buttery shortbread style of a cookie. It isn't the holidays around my house without these.
This was originally posted on my blog at
Here is the recipe
Ingredients
1 cup butter
3 ounces cream cheese
1 cup sugar
1 teaspoon vanilla
2 teaspoon almond extract
4 cups flour
1 teaspoon baking powder
1 egg yolk
Instructions
Preheat oven to 400 degrees.
Thoroughly cream butter, cream cheese, and sugar. Add egg yolk, vanilla, and almond extract' beat well. Sift together flour and baking powder. Add flour gradually to the creamed mixture, mixing to a smooth dough. Do not chill. Force dough through cookie press onto an ungreased cookie sheet. Bake at 400 degrees for 8 minutes.
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Almond Spritz Holiday Cookies
Chef David Baruthio is cooking at home with his friend, Matt Krantz. They make Almond Spritz Holiday cookies and a Gin based Cranberry Ginger holiday cocktail.
Almond Spritz Cookies
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 tsp. almond extract
- 1/2 tsp. salt
- 2 1/2 cups all-purpose flour, sifted
Preheat oven to 375 F. Combine the butter and granulated sugar in a large bowl, or stand mixer bowl. Using a stand mixer (or hand mixer) set on medium speed, beat until light and fluffy. Beat in the egg, almond extract, and salt. On low mix in the flour until well mixed. Pack the dough into the cookie press. Fit with the desired disk design. Press the dough out onto an ungreased baking sheet. Bake until lightly golden on the edges, about 10-12 minutes. Gently transfer the cookies to wire racks to cool. Store in an airtight container at room temperature for up to 4 days. Makes about 3-4 dozen cookies.
Holiday Cranberry Ginger Cocktail:
2oz of gin + 2oz St. Germain muddled with some fresh cranberries and 3 sugar cubes, shaken with ice cubes in a cocktail shaker. Strain the liquid into rocks glasses, top with ginger beer, add ice, and stir with a cinnamon stick.