SPRITZ CHRISTMAS COOKIES 2018
7 years ago
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- 7 years ago
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LOOKING 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 MoreMy first try at Spritz and questions
Comments (5)Been making Spritz for eons, but I have the old crank handled press from my Grandmother. The sugar will often fall off when moving the cookie sheets to the oven - I've resorted to pressing it in lightly with my fingers. Or use the fall back wreath disc with cut up dried candied fruit for the bow; or the snowflake and put a maraschino cherry chip in the middle. My favorite is the camel disc - only needs an edible silver dragée for the eye. Yours actually look pretty normal. Truth be told, I've never tried coloring the dough....See MoreAre you making Christmas cookies?
Comments (15)My mother wasn't a baker - she was too impatient - but I'm the opposite. The weeks of marathon baking, candy making, caramel corn, fruit cakes (dark and light), pound cakes, party mix (and other snack-mixes), and any number of other assorted goodies I once loved doing are officially over. I honestly don't think I could afford it anymore!!! It was one time of the year we could share our bounty with others. The dining room table was filled with plate after plate, bag after bag, box after box, of goodies distributed far and wide. Now you have to worry who's gluten-free, dairy-free, nut-free, sugar-free, fat-free, cholesterol-free, low-carb, paleo, vegan, vegetarian, and cross-contamination....and it takes all the fun out of it. Years ago, this was about the only time we had these kinds of goodies, and now we are all trying to avoid them (LOL). I remember gallon and 1/2-gallon jars filled with those tiny little Peppernuts. Then there were pressed cookies, thumbprint cookies, whole wheat sugar cookies, gumdrop cookies, snickerdoodles, rosettes, Christmas mince bars, chocolate pixies, turtle cookies, shortbread, ginger creams, spritz, chocolate and almond teacakes, glazed fruit bars, peanut butter oatmeal cookies..... It was great fun to get the whole family involved in production because we always talk about those memories of all the things we made in our dinky little kitchen. How hubby's famous microwave peanut brittle took up the whole kitchen table to cool. Now all fond memories.... :-)...See MoreWoo Hoo, I got a cookie press for Christmas
Comments (17)Congrats Joan. I used Betty Crocker's Spritz recipe for years until I tried the one below and found its delicacy to my liking. I found with different recipes that some Spritz doughs needed to be room temperature to press out a perfect shape and other Spritz doughs needed to be chilled. I don't remember if these Swedish Butter Cookies (Spritz) needed chilling or not. I always cracked the egg, saving the white, and lowered the yolk in its half shell into boiling water. Used the whites for meringues. Ahh, days when we were broke. ***Swedish Butter Cookies - by Fritzi Condee 1/2 C. butter 2 hard cooked egg yolks, sieved 1/4 C. sugar 1/2 tsp. lemon or almond extract 1 C. flour, sifted Cream butter, beat in sieved yolks, sugar and extract. Stir in flour. Put through cookie gun. I garnish with half a candied cherry on the poinsettia shape and an almond cut in half lengthwise on another. . Ungreased sheet, 375 degrees, 10 min....See More- 7 years ago
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