welovepamperedcheftoo

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Spritz Cookies

Use a cookie press to shape these three versions of the classic butter cookies.

Presented by:

Prep: 25 min
Cook: 8 min
Carbs: Carbohydrate 6g

INGREDIENTS

1 1/2 cup butter
1 cup sugar
1 teaspoon baking powder
1 large egg
1 teaspoon vanilla
1/4 teaspoon almond extract (optional)
3 1/2 cup all-purpose flour

DIRECTIONS

1. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping bowl. Beat in egg, vanilla, and, if desired, almond extract until combined. Beat in as much of the flour as you can. Stir in remaining flour.

2. Force unchilled dough through a cookie press onto an ungreased cookie sheet. Bake in a 375 degree F. oven for 8 to 10 minutes or until edges are firm but not brown. Transfer cookies to a wire rack; cool. Makes about 84 cookies.

Make-Ahead Tip: Bake and cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Seal, label, and freeze for up to 1 month.

Chocolate Spritz: Prepare as above, except reduce all-purpose flour to 3-1/4 cups and add 1/4 cup unsweetened cocoa powder with the sugar.

Nutty Spritz: Prepare as above, except reduce sugar to 2/3 cup and flour to 3-1/4 cups. After adding flour, stir in 1 cup finely ground toasted almonds or hazelnuts (filberts).

Btw, THIS is the recipe I've been using for YEARS (ever since I got my Cookie Press, that is) & it is THEE best one I've ever used. NEVER had a prob with it being "tempermental" either. I've also tried the variations at the bottom of the recipe & the are yummmm-eeeeeeee!!!

Oh! One more thing.... make sure to use REAL BUTTER!! It DOES make a difference, believe me!!

Hey, & remember this recipe calls for vanilla extract, so make sure you use/push OUR brand of vanilla extract. Can't WAIT to try ours this year!!

Oh & I've improvised & came up with my own variation by subbing the almond extract for peppermint extract & combined it with the Chocolate Spritz to make a Chocolate Mint spritz cookie.... one of my fave combos, too!!

Have fun with it & Enjoy!!

PS I'm adding this thread over to our Christmas Central page so it won't get buried on the board!

Christmas Ribbon Cookies

These festive ribbon cookies are made with a cookie press.

Presented by:

Prep: 30 min
Cook: 6 min
Carbs: Carbohydrate 9g

INGREDIENTS

1 1/2 cup butter
1 cup sugar
1 teaspoon baking powder
1 large egg
2 teaspoon vanilla
1/2 teaspoon lemon or orange extract
3 1/2 cup all-purpose flour
2 - 3 drops red and green food coloring

DIRECTIONS

1. Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar and baking powder and beat well. Add egg, vanilla, and lemon or orange extract. Beat until well combined. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon.

2. Divide dough into three portions. Tint one portion pink with a few drops of red food coloring and one portion light green with a few drops of green food coloring. Leave the remaining portion plain. Do not chill dough.

3. Pack dough into a cookie press, placing pink dough on one side, green on the other, and plain in the center. Using the ribbon plate, force dough through press onto ungreased cookie sheets. Cut into 2- to 3-inch lengths.

4. Bake in a 375 degree F oven for 6 to 8 minutes or until edges of cookies are firm but not brown. Remove cookies and cool on wire racks. Makes about 60.

-ing for Vickie!!

Marian

Thanks, Marian, these are great! I will try them.

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