Spritz Cookies Galore
These are a MUST at my home for Christmas every year. Even if we do not do anymore baking these are a "must have" year after year
Description
"Buttery, crispy pressed cookies - a delicate, yet crisp, little cookie with a deep buttery flavor and a hint of almond. The decorating possibilities are endless when using these festive disk designs to press cookies, try topping with your choice of colorful sugars, sprinkles, chips, candies and more. Watch Wilton's online video for more suggestions."
WILTON CLASSIC SPRITZ
My First Cookie Press And Still Use Today
My Classic Recipe I've Used For Years
The Secret to a great spritz cookie is the room temperature BUTTER
and a COOL baking sheet for pressing cookies to keep their shape.
WILTON CLASSIC SPRITZ
Ingredients
- 1/2 teaspoon no-color almond extract
- 1 teaspoon Clear Vanilla Extract, 2 Oz.
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups butter (softened)
- 1 cup granulated sugar
- 1 egg
- 2 tablespoons milk
Directions
Step 1. Preheat oven to 350ºF.
Step 2. In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
Step 3. Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.
My Classic Recipe I've Used For Years
The Secret to a great spritz cookie is the room temperature BUTTER
and a COOL baking sheet for pressing cookies to keep their shape.
Ingredients
* 2 cup butter* 1 cup white sugar
* 2 eggs [well beaten]
* 1 teaspoon almond extract
* 4 cups cake flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
Note: if regular flour is used you will NOT need to use baking powder and salt.
Directions
1. Preheat oven to 400 degrees F (205 degrees C).
2. Cream together the butter and the sugar. Add the 3 beaten egg yolks and one teaspoon of almond extract. Mix until well blended.
3. In a separate bowl, mix together the flour, baking powder and salt. Gradually sift into the butter mixture and stir well.
4. Chill until firm (2 - 3 hours).
5. Using a cookie press, press out cookies onto a COOL cookie sheet. Bake for 10 minutes.
Preheat oven to 375°F (190°C). In large mixing bowl, beat butter and sugar on medium speed of electric mixer about 3 minutes or until creamy, scraping down sides as necessary. Add egg and vanilla; beat well. Add flour; mix on low speed just until blended, scraping down sides as necessary. (Dough will be soft; do not refrigerate.)Fit Cookie Press with desired disk (see Cook's Tip); fill with dough. Press dough onto Cookie Sheet 1 in. (2.5 cm) apart. Decorate cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or until edges are light golden brown. Cool cookies 2 minutes on Cookie Sheet; remove to cooling rack. Repeat with remaining dough.
Variations: Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase sugar to 1 1/4 cups. Add 1/3 cup unsweetened cocoa powder to flour mixture. Proceed as recipe directs.
Orange Spritz – Substitute 1/4 to 1/2 teaspoon peppermint extract, Add 1 tablespoon grated orange zest with dry ingredients.
Almond Spritz – Replace the vanilla extract with pure almond extract.
Peppermint Spritz – Substitute 1/4 to 1/2 teaspoon peppermint extract for the vanilla extract.
Mint Kisses – Add 1/4 teaspoon peppermint extract. Immediately after removing cookies from oven place a chocolate candy kiss on each cookie.
Lemon Spritz – Replace the vanilla extract with 1 tablespoon lemon juice and 1 teaspoon lemon zest (rind).
Butterscotch or Caramel Spritz – Substitute brown sugar for white (only change).
Coffee Spritz – Add 1 tbsp instant coffee and 1/4 cup pecans with the sugar.
Orange Pecan Spritz – Add 2 tablespoons orange peel and 1/2 cup pecans when you add the flour.
Peanut Butter Spritz – Reduce butter to 2/3 cup. Add 1/2 cup peanut butter.
Leftover Colored Doughs - Create a marble effect –
Fill the press tube with a portion of regular spritz dough along one length of the press cylinder, and a portion of Chocolate spritz dough along the remaining length of the cylinder. Press out dough through a decorative disc onto baking sheets for an interesting marble design/flavor.
Adapted Sources: whatscookingamericaOrange Spritz – Substitute 1/4 to 1/2 teaspoon peppermint extract, Add 1 tablespoon grated orange zest with dry ingredients.
Almond Spritz – Replace the vanilla extract with pure almond extract.
Peppermint Spritz – Substitute 1/4 to 1/2 teaspoon peppermint extract for the vanilla extract.
Mint Kisses – Add 1/4 teaspoon peppermint extract. Immediately after removing cookies from oven place a chocolate candy kiss on each cookie.
Lemon Spritz – Replace the vanilla extract with 1 tablespoon lemon juice and 1 teaspoon lemon zest (rind).
Butterscotch or Caramel Spritz – Substitute brown sugar for white (only change).
Coffee Spritz – Add 1 tbsp instant coffee and 1/4 cup pecans with the sugar.
Orange Pecan Spritz – Add 2 tablespoons orange peel and 1/2 cup pecans when you add the flour.
Peanut Butter Spritz – Reduce butter to 2/3 cup. Add 1/2 cup peanut butter.
Leftover Colored Doughs - Create a marble effect –
Fill the press tube with a portion of regular spritz dough along one length of the press cylinder, and a portion of Chocolate spritz dough along the remaining length of the cylinder. Press out dough through a decorative disc onto baking sheets for an interesting marble design/flavor.
Holiday-Butter-Cookies-Recipe-Ad-1972 from https://clickamericana.com
