Category: cookie press cookies

cream cheese spritz

Cream Cheese Spritz

Source: Philadelphia Brand Cream Cheese

8 ounces cream cheese, softened
1 cup margarine
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour

Combine cream cheese, margarine, sugar and vanilla extract, mixing until well blended. Add flour; mix well. Chill.

Force dough through cookie press onto ungreased cookie sheets. Bake at 400 degrees F for 6 to 8 minutes or until set and very lightly browned.

Yields 108.

spritz butter cookies

Spritz Butter Cookies

1 pound butter
1 cup granulated sugar
4 cups all-purpose flour
4 egg yolks
1 teaspoon vanilla extract
Food color (optional)

Preheat oven to 350 degrees F.

Cream sugar, egg yolks, vanilla extract and butter. VERY slowly add flour. Mix well. Blend in food coloring, if desired. Place in cookie gun and decorate as desired. Bake for 12 to 15 minutes.

spritz cookies

Spritz Cookies

1 1/2 cups butter, softened
4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon almond flavoring
1 egg
2 tablespoons milk
Food coloring (optional)
Colored sugar (optional)
Chopped nuts (optional)

Preheat oven to 400 degrees F.

Cream butter and sugar until fluffy; add flavorings, egg and milk and stir until well mixed. If you wish to color the dough, add color now and mix well.

Sift or mix flour and baking powder together, then add to dough (this is more easily done in two or three parts). Mix with hands if necessary as dough will be very stiff. Push dough into a spritzer gun and press shapes onto ungreased cookie sheet. Bake for 6 minutes and no longer.

NOTE: Spritz cookies can be made into shapes by using a cookie press.

lemon straws

Lemon Straws

1 cup butter
3 ounces cream cheese
1 cup granulated sugar
1 egg, beaten
1 tablespoon lemon juice
1 teaspoon grated lemon rind
Few drops yellow food coloring
2 1/2 cups cake flour
1 teaspoon baking powder

Blend together butter and cream cheese; add sugar and cream thoroughly until fluffy.

Combine egg, lemon juice, lemon rind and yellow food coloring. Add to butter mixture until well blended.

Sift the flour and baking powder together; add to creamed mixture. Mix until well blended. Place dough in refrigerator, and chill for about 10 minutes.

Force 2-inch ribbon strips through cookie press onto ungreased baking sheets and bake at 375 degrees F for 8 to 10 minutes or until lightly browned.

Yields 4 dozen.

pina colada spritz cookies

Pina Colada Spritz Cookies

Source: Posted by jerseygirl at Recipes from Friends

I made these spritz cookies today and here are my results. They are very tender and delicious with wonderful flavors. The aroma while baking is just delicious.

I did make some modifications to this recipe. I substituted pineapple extract for the pineapple juice and added coconut extract. The addition of coconut made this cookie taste wonderful. I also went one step further by finishing the cookies with whole maraschino cherries. I am sure that you will agree that they are heavenly and a very flavorful cookie.

I want to take the time to thank jerseygirl for posting this recipe. I hope that everyone will give this delicious gem a try. Perfect for the holiday’s and for gift giving.

2/3 cup granulated sugar
1 cup softened butter (I used sweet unsalted butter)
1 egg
1/2 teaspoon salt
1 tablespoon pineapple juice (I used coconut and pineapple
    extracts – the amount that you use will depend on the
    taste of the cookie you want to achieve)
2 1/4 cups all-purpose flour

Preheat oven to 400 degrees F.

In a large mixer bowl, combine sugar, butter, egg, salt and the pineapple juice or if you like the pineapple and coconut extracts). Beat on medium speed, scraping bowl often until mixture is light and fluffy, 2 to 3 minutes (I allowed the dough to beat on high to give it a very fluffy consistency)

Note: if the dough is too soft, cover and refrigerate until firm enough to form cookies (30 to 40 minutes).

My notes: I have a Hamilton Beach battery operated cookie press and I find a soft dough is perfect for making rosette cookies).

Place dough in cookie press and form desired shapes, spacing cookies 1 inch apart on cookie sheets.

Bake for 6 to 8 minutes or until edges are lightly browned. NOTE: after 5 minutes of baking, check cookies and turn pan 1/2 way to assure even browning. If not watched, they can burn. This is just my observation.

chocolate-raspberry almond spritz

Chocolate-Raspberry Almond Spritz

Makes: 2 1/2 dozen

1/2 cup blanched whole almonds
3/4 cup granulated sugar
2 1/4 cups all-purpose flour
1 cup softened butter
1 1/2 teaspoons almond extract
1/4 teaspoon salt
1 egg

1/4 cup plus 2 tablespoons heavy whipping cream
6 ounces semi-sweet chocolate
3 tablespoons seedless raspberry jam

Heat oven to 350 degrees F.

In food processor with knife blade attached, blend almonds with sugar, pulsing processor on and off until almonds are finely ground. (Or, in blender, grind almonds with sugar in batches.) On low speed, beat almond mixture, flour, butter, almond extract, salt, and egg just until blended, scraping bowl occasionally with rubber spatula. Spoon dough into large decorating bag with large star tube (about 3/4-inch diameter). Pipe dough into teardrop shapes (about 2 x 1 1/2 inches), 1 inch apart, onto ungreased cookie sheet. Bake cookies 12-14 minutes until lightly browned around edges.

Allow cookies to cool slightly on cookie sheets. Remove to racks to cool completely. When cookies are cool, prepare Chocolate-Raspberry Filling.

Spread about 1 rounded teaspoon filling onto flat side of half of cookies. Top with remaining cookies, flat-side down, to make filled cookies.

In saucepan over low heat, heat cream to boiling.

Meanwhile, finely chop chocolate and place in small bowl with 3 tablespoons jam. Pour hot cream over chocolate mixture; let stand 1 minute. Stir chocolate mixture until smooth. Refrigerate until chocolate mixture is firm enough to spread, about 15-18 minutes. If mixture becomes too firm, let stand at room temperature until slightly softened.

german spritz

German Spritz

1 cup butter
2/3 cup granulated sugar
3 egg yolks
1 teaspoon almond or vanilla extract
2 1/2 cups all-purpose flour

Use a cookie press for shapes. Bake 7 minutes at 400 degrees F.

pecan spritz

Pecan Spritz

Yield: 2 1/2 dozen.

To make 1 cup pecan flour, process 1 1/4 pecans in the bowl of a blender. A small food processor will do the trick as well.

1 1/2 cups butter (use the real thing)
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup pecan flour, or finely ground pecans
Red and green decorating sugar or other holiday sprinkles

Heat oven to 375 degrees F. Blend butter and sugar. Beat in egg and vanilla extract. Blend in dry ingredients.

Put unchilled dough through a cookie press onto cookie sheet. Sprinkle tops with colored sugar or sprinkles. Bake 8 minutes, until firm but not brown.

almond creme spritz cookies

Almond Creme Spritz Cookies (T&T)

There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.

1) Don’t grease cookie sheets.
2) Add flour gradually.
3) Check for dough consistency before adding all of the flour.
4) If dough is too dry, add 1 egg yolk.
5) If dough is too soft, chill 30 to 60 minutes.

approximately 60 cookies

The recipe calls for sprinkling chopped almonds on top before baking. I have on occasion taken approximately 1/4 cup plus almonds with 2 tablespoons of the sugar from the 1/2 cup sugar in the recipe and made an almond flour which I add to the dough and then sprinkled the cookies with additional chopped almonds before baking. This gives the cookies extra depth.

1 cup softened sweet butter
3 ounces Philly softened cream cheese
1/2 cup granulated sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
Finely chopped almonds for sprinkling tops

Preheat oven to 375 degrees F.

Cream butter and cream cheese in mixer bowl till light. Add sugar, almond extract and vanilla, beating until light and fluffy.

Beat in flour until incorporated. Cover and chill for approximately 30 minutes or till easy to work with but not stiff.

Fill press with dough and form desired shapes onto un-greased cookie sheet. Bake approximately 10 to 12 minutes or until lightly browned around edges.