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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
USA Olympics & Medals Spritz Cookies
In this video, Susie the Disk Designer shows you step by step how to make & decorate USA Olympics & Medals Spritz Cookies with a cookie press. Full recipe and link to photo blog below!
**information about our 2019 Re-Opening and new disks and press!**
Our re-launched website with over 200 cookie press disks in 28 themes plus our new cookie press!
RECIPE:
Vanilla Powdered Sugar Spritz
1 1/2 cups (3 sticks) butter, softened (not melted) I always suggest using Land O Lakes butter, as I know it will consistently cream well. Some generic butters result in a very stiff dough!
1 3/4 cups plus 2 Tablespoons powdered sugar
1 Tablespoon vanilla extract
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
GEL food coloring (NOT liquid) red and blue
Preheat oven to 400°F.
In a large bowl, combine flour, baking powder, and salt. Set aside. Using an electric mixer, cream the butter very well. Creaming your butter extremely well until it is fluffy is the key to great spritz cookies. I like to pretend I’m making frosting and use the highest setting on my mixer. Add the sugar, then the extract, re-creaming the mixture after each new addition. Next add the flour mixture slowly, mixing on a slow speed until a soft dough forms. Perfect spritz dough has a soft malleable texture that is not too sticky or too stiff.
Remember you can add water a tablespoon at a time to stiff dough, or add flour a tablespoon at a time to sticky dough to troubleshoot. Press with a cookie press.
Bake for 6 to 10 minutes. Check early and often as spritz cookies brown quickly. Let sit 3 or 4 minutes and move to cooking rack. Makes about 110 cookies.
DECORATING: Use colored icing and decorating tips, pearl dust and glittery stars to add decorations. The photo blog of this recipe shows closeup pictures and a written discussion of the techniques, plus dough and pressing troubleshooting!
More recipes with beautiful photos and instructions at:
This recipe in photo blog format:
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Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
SUBSCRIBE to my channel here:
Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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BAKING SPRITZ COOKIES | TRYING OUT WILTON COOKIE PRESS!!
Hey guys!!!
Today we’re making old fashioned spritz cookies! Did you know that spritz cookies are a traditional Scandinavian butter Christmas cookie? The name comes from the German word “spritzen” which means to squirt, since the dough is squeezed through a cookie press. So if you’re interested in making some of these yummy spritz with me keep watching!
Happy Holidays ????
Ingredients
*makes 1 1/2 - 2 Dozen cookies
• 1 stick of really soft butter
• 1/3 (70g) sugar
• 1 large egg yolk
• 1 tsp vanilla extract *(also try adding 1/8 tsp almond extract ????)
• 1 cup+ 2 tbsp (140g) All purpose flour
• 1/8 tsp salt
* 1 tbsp milk
Need to catch up?
⛄️ Baking Haul
????????
⛄️ Rolled sugar cookies
???????? Wilton cookie press
????Where I get my custom cookie cutters
???? Canon and Variation by Twin Musicom is licensed under a Creative Commons Attribution license (
???? Follow and Share with me!
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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)
How to make Butter cookies | spritz cookies | Belly up cooking.
Spritz cookies are a lot like sugar cookies . They are buttery and sweet. These cookies are a classic holiday cookie that round out any cookie platter. This is the best ever recipe for butter cookies with festive variations, perfect for Christmas cookie exchange or with a cup of coffee at breakfast.
Ingredients
Unsalted butter (room temperature) - 1 1/2 cups (3sticks,340g)
Sugar - 1cup (200g)
Salt - 1/2tsp
Eggs - 2 eggs (room temperature)
Vanilla extract - 1tsp
All purpose flour - 4 cups (500g)
Directions:
In a large bowl, cream together butter, sugar and salt. Add vanilla and eggs one at a time , continuously beating.
Gradually add flour, beating until well incorporated.
Place dough in cookie press with desired disk
Bake for 7-9 min at 180 C until slightly golden on the edges .
Let cool for 5 min .
Decorate with jam,chocolate,sprinkles etc