Category: spritz cookie

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.

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.

browned butter spritz

Browned Butter Spritz

Browning the butter used in these traditional cookies adds extra richness and a nutty flavor.

1 cup butter
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon milk
Decorator sugars, if desired

Melt butter in 2-quart heavy saucepan over medium heat, stirring frequently, until butter turns a deep, rich brown color (6 to 8 minutes). Watch closely. Immediately pour into medium metal bowl. Cover; refrigerate for 45 minutes or until butter is cool to touch and softly solid.

Meanwhile, stir together flour, baking powder and salt in medium bowl.

Heat oven to 375 degrees F.

Spoon butter into large mixer bowl; add sugar. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg and vanilla extract; beat until well mixed (1 minute). Reduce speed to low. Add flour mixture and milk to butter mixture; beat until well mixed (1 to 2 minutes). Fit cookie press with desired template; fill with cookie dough. Press dough into desired shapes onto ungreased cookie sheets. Sprinkle with decorator sugars, if desired. Bake for 8 to 10 minutes or until edges are lightly browned. Cool completely.

hazelnut cookies

Hazelnut Cookies

Source: Mom

3 egg whites
1 1/2 pounds hazelnuts, finely ground
1 pound confectioners’ sugar
Maraschino cherries, cut in half

Beat egg whites stiffly. Add sugar gradually and add hazelnuts slowly. Put into cookie press. Press out cookie, onto lightly greased cookie sheet, put cherry half in center.

Bake at 375 degrees F for 8-10 minutes or till light brown. Remove at once from cookie sheet.

caramel spritz cookies

Caramel 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 to 70 cookies

I drizzle these with bittersweet melted chocolate. Yummy!

1 cup butter flavored Crisco shortening
3/4 cups dark brown sugar
3/4 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups sifted ll-purpose flour (sift first, then measure)
1/2 teaspoon baking soda
1 teaspoon salt

Preheat oven to 350 degrees F.

Cream shortening until light. Gradually add sugar and dark brown sugar and beat until light and fluffy. Add eggs and vanilla mixing well.

Sift flour, salt and baking soda and gradually add to creamed mixture while mixer is running.

Fill press and form desired shapes onto an ungreased cookie sheet. Bake approximately 10 to 12 minutes or until lightly browned around edges.

chocolate spritz cookies

Chocolate 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.

Makes approximately 60 cookies.

When I feel creative, I take whole maraschino cherries and place on top of a rosette shaped cookie, bake it and then drizzle with melted white or bittersweet chocolate.

I also enjoy experimenting with ingredients. I sometimes take whole coffee beans and finely grind them to a powder consistency and add it to anything that I make chocolate. The taste is outstanding. Give it a try and see what you think!

1 cup butter flavored Crisco shortening
1 cup granulated sugar
1 egg
2 teaspoons vanilla extract
5 tablespoons cocoa powder good quality
1 teaspoon baking powder
Dash of salt
2 cups sifted all-purpose flour (sift first, then measure)

Reheat oven to 400 degrees F.

Cream shortening until light. Gradually add sugar and beat until light and fluffy. Add eggs and vanilla, beating until combined.

Sift cocoa, baking powder, salt and flour together. Mix gradually with mixer on to the creamed mixture until incorporated.

Fill press and form desired shapes on ungreased cookie sheet. Bake approximately 10 to 12 minutes or until lightly browned around edges.

orange spritz cookies

Orange 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.

Makes approximately 60 to 70 cookies.

I love to dip half of the cookie in some melted bittersweet chocolate. The combination of orange and chocolate just compliments each other.

1 cup butter flavored Crisco shortening
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tablespoon orange juice (I use frozen concentrate thawed and not diluted)
1 egg
1 teaspoon orange zest
2 1/2 cups sifted all-purpose flour (sift first, then measure)
Dash of salt
1/4 teaspoon baking soda

Preheat oven to 350 degrees F.

Cream butter until light. Gradually add sugar and light brown sugar and beat until light and fluffy. Add orange juice and mix well. Add egg and orange zest until combined.

Sift flour, salt and baking soda together and while machine is running on low, gradually add the flour mixture until totally combined.

Fill press and form desired shapes onto ungreased cookie sheet. Bake approximately 10 to 12 minutes or until lightly browned around edges.