SPRITZ CHRISTMAS COOKIES 2018
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5 years ago
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chloebud
5 years agoRelated Discussions
Christmas Cookie Question
Comments (11)I make the spritz cookies every year as part of my Christmas baking. I use red and green cherries, which looks very "Christmassy" :-) You should be able to buy them at the grocery store. They are also called "glace (pronounced glass-eh cherries, I can't do the French accent thingy) cherries". I don't think I'd use a Maraschino cherry as they can be rather wet no matter how well you drain them....See MoreLOOKING for: 'spritz' cookies and soft gingersnaps
Comments (11)San, my recipe came with my Wilton cookie press I bought several years ago and is very similar to the ones offered here, but I'll go ahead and post it. Also, the Chocolate Spritz Cookie recipe is very good and although not a cookie recipe, we like to make the Cheese Crackers while working with the cookie press. Each of these recipes came with the cookie press. Classic Spritz Cookies 1 1/2 c. butter 1 c. granulated sugar 1 egg 2 T. milk 1 t. vanilla 1/2 t. almond extract 3 1/2 c. all purpose flour 1 t. baking powder Preheat oven to 375. Thoroughly cream butter and sugar. Add egg, milk, vanilla and almond extract, beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Remove cookies and cool on rack. My notes: Add sprinkles or sugar crystals before baking these cookies. Chocolate Spritz Cookies 1 1/4 c. butter 1 c. sugar 2/3 c. brown sugar 2 large eggs 1 t. vanilla 2 1/2 c. flour 2/3 c. cocoa 1/2 t. baking soda 1/4 t. salt Preheat oven to 375. In a large mixing bowl, cream butter and sugars at medium high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift togethter flour, cocoa, soda and salt. Add flour mixture gradually and beat well. Shape dough into small log (way to go, Linda!)and place in cookie press. Press cookies onto cool ungreased cookie sheets. Bake at at 375 for 10-12 minutes. Remove to rack. Store in airtight container at cool room temperature for several weeks or freeze for two months. Note: I have never frozen these, they never lasted that long! I also never tried the rolling in logs before putting in press and actually never noticed that, but with Linda suggesting it....there you go! Cheese Crackers 1 lb. natural sharp cheddar cheese, finely shredded 1/2 c. butter, softened 2 t. Worcestershire sauce Dash of hot red pepper sauce 1 1/2 c. flour 1/2 t. salt 1 t. paprika Preheat oven to 375. In a medium bowl, cream the cheese, butter, Worcestershire sauce and hot red pepper sauce until smooth. In separate bowl, toss flour and seasonings with fork. Gradually add to cheese mixture. Mix until dough holds together and shape into small logs. Place in Cookie press and press onto ungreased cookie sheet. Bake 10-12 minutes or until ightly browned. Remove and cool on rack. Makes 4 dozen. Note: Do not use pre-shredded packaged cheese. I am sorry I can't offer any suggestions about ginger's slice and bake lemon crisps or marigene's chocoate mint wafers, as I have never made them, but sound like good ones to try. Along those lines, though, I am wondering if the recipe Annie posted on CF "Savory Cheddar and Jalapeno Jelly Cookies" would work in the cookie press, just foregoing the freeze until chilled part....See MoreWhat's Your Favorite Christmas Cookie?
Comments (33)Almond horns, made with almond paste. They are sooo delicious, I only make them once a year because we always manage to eat them up within a day or two. 1 box Almond Paste, grated (I use Odense, I think it's 7 ounces) 3/4 cup confectionary sugar 1 large egg (room temperature), separated 1 tablespoons and 2 teaspoons all-purpose flour 1 cup thinly sliced almonds, slightly crushed 4 oz bittersweet chocolate DIRECTIONS Line cookie sheet with parchment or foil. In a food processor or with a mixer combine Almond Paste and sugar. Mix until the texture of fine crumbs. Add egg white and flour, reserving yolk. Mix until dough becomes a smooth paste, it will be slightly sticky. Turn dough out onto a lightly floured surface. With floured hands roll dough into a 12 inch log. Divide into 12 equal pieces and roll into balls. Roll balls between palms into 3 inch logs, slightly tapered at ends. Spread almonds on a plate. Beat reserved egg yolk with 2 tablespoons of water. Dampen log with beaten yolk. Roll each log in almonds until coated, bending into crescents. Place crescents 2 inches apart on cookie sheet and refrigerate for 20 minutes. Preheat oven to 350 F. Bake 12 to 14 minutes or until light golden in color. Cool sheet on wire rack for 5 minutes, and loosen crescents with a spatula. Slide parchment off of sheet and back onto wire rack to finish cooling cookies. Melt chocolate in a double boiler or microwave. Dip cookie ends into melted chocolate. Place back on parchment until chocolate is dry. Layer 'Almond Horns' between sheets of wax paper in an airtight container....See MoreAre you baking Christmas cookies? What kind?
Comments (104)I found the Eggnog Snickerdoodles on the cooking forum years ago. I made them last night and they were very good! I couldn't find Brandy extract so I just used cognac instead. I also added a little bit of cinnamon. Eggnog Snickerdoodles 2 3/4c flour 1 1/2c sugar 1 c butter, softened 2 eggs 2 tsp cream of tartar 1 tsp baking soda 1/4 tsp salt 1/2 tsp brandy extract 1/2 tsp rum extract 1/8 tsp nutmeg Sugar mix: 1/4c sugar 1tsp nutmeg Mix butter and sugar. Add eggs and beat. Add flour, cream of tartar brandy and rum extract, salt, soda and nutmeg. Mix well. Chill. Shape into 1 tsp sized balls. Roll in sugar mix. Bake 8-10 minutes at 350° or until cookies are lightly browned. Yields 2 dozen. Recipe easily doubles with no problem....See Moresooz
5 years agoAnglophilia
5 years agolast modified: 5 years agoIslay Corbel
5 years agoMissMyGardens
5 years agolast modified: 5 years agoAnglophilia
5 years agoUser
5 years agosheilajoyce_gw
5 years agoannie1992
5 years agolast modified: 5 years agoUser
5 years ago
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