How To make Swedish Spritz Cookies
1 c Butter or margarine
1/2 c Granulated sugar
1 Egg yolk
1 ts Almond extract
2 1/2 c All-purpose flour
Recipe by: Midwest Living, December 1994 Preheat oven to 375 degrees. In a mixing bowl, beat the butter and sugar with an electric mixer until fluffy. Add the egg yolk and almond extract; beat well. Beat or stir in the flour. Force the unchilled dough through a cookie press onto ungreased cookie sheets. Bake for 8 to 10 minutes, or until the edges are firm but not brown. Cool the cookies on wire racks. Penny Halsey (ATBN65B). Variations: For a nutty cookie, stir in 1/2 cup finely ground nuts with the flour. Toast the nuts before grinding,if you like. For a chocolate cookie, reduce the flour to 2 1/4 cups. Add an additional 1/4 cup granulated sugar and 1/4 cup unsweetened cocoa powder. Add the cocoa before adding the flour. If you like, dip the tops of the cookies in icing; then, sprinkle with chopped nuts or colored sugar. Or sprinkle on the decorative toppings before baking. For a marbled dough, alternately put about 1/4 cup of each color of dough in a cookie press. Or put some coloring on white dough and knead it a few times to marble; then place in the cookie press. -----
How To make Swedish Spritz Cookies's Videos
salted butter spritz cookies
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These salted butter spritz cookies are light, tender and crisp on the edges. The cookies have a rich buttery flavor, thanks to the salted butter, and they are so much fun to decorate for the holidays.
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How to Make Spritz Cookies | My Favorite Holiday Cookies!
Festive and fun Spritz Cookies! This classic Christmas cookie uses a cookie press to create beautifully designed cookies with ease. You can make these cookies in all sorts of shapes, sizes, and colors and decorate them with festive sprinkles. Perfect for holiday gifting! You don't need a cookie press to make these either! Any by the way, you can create beautiful spritz cookies without a cookie press, it's super-easy and they'll still look perfect.
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Aunt Duddie Makes Swedish Spritz with Sawa and Wilton Cookie Presses
SORRY!!! I keep saying Kitchenaid when I mean Wilton. Duh, Duddie....
I like both cookie presses!
Here's the recipe I used:
MamaMia's Swedish Spritz Butter Cookies
2 sticks unsalted butter
2 large eggs
1 1/2 tsp vanilla (swill) or any other extract
3 cups sifted AP flour
1/4 tsp salt.
Cream butter, sugar, eggs and extract. Add in flour and salt and mix well. Let stand 20 minutes. Press into desired shapes, decorate and bake at 400* for 8 - 12 minutes checking at 6 minutes for thin cookies..
Holiday Glazed Spritz Cookies - Everyday Food with Sarah Carey
The holidays just aren't the holidays without a good spritz cookie. Sarah Carey shows you how to take these traditional cookies up a flavorful notch with a quick and easy glaze.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Christmas Spritz Cookies (Vanilla and Chocolate)
These cookies are ideally great for Christmas cookies exchange, gift and even better for tea party. They are light but very buttery and satisfying :)
Ingredients:
3 cups of all purpose flour
1 cup of unsalted butter (softened)
1/3 cup of cream cheese (softened)
1/4 tsp of salt
1 tsp of baking powder
3/4 cup of granulated sugar
1 egg + 2 tbsp of milk
1/2 tsp of vanilla extract
1/4 tsp of almond extract
1/3 cup of cocoa powder
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How Not to Mess Up Cookies: Butter Spritz Cookies | Food Network
Butter Spritz Cookies are an ✨iconic✨ holiday cookie! Pastry chef Ben Hardy will walk you through every step so you DON'T mess them up!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Butter Spritz Cookies
RECIPE COURTESY OF FOOD NETWORK KITCHEN
Level: Easy
Total: 23 min
Active: 15 min
Yield: 5 dozen cookies
Ingredients
2 sticks (8 ounces) unsalted butter
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg
2 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon fine salt
Sprinkles for garnish
Directions
Special equipment: a cookie press (a.k.a. spritz gun)
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.
Cook’s Note
Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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How Not to Mess Up Cookies: Butter Spritz Cookies | Food Networ