Ultimate Extra Tender Press Cookies
1/2 cup cornstarch
3/4 cup confectioners’ sugar
1 3/8 cups sifted flour
3/4 cup unsalted butter or margarine
Sift dry ingredients together. Mix butter into dry ingredients above until soft dough forms.
Fill cookie press with dough, set at thick setting. Press onto ungreased cookie sheets. Bake at 300 degrees F for about 20 minutes until edges are lightly browned.
Makes 45 to 50 cookies.
Chocolate Cookies: Substitute 1/2 cup confectioners’ sugar plus 1/2 cup Hershey’s instant hot cocoa mix for the 3/4 cup confectioners’ sugar. This makes a more crunchy cookie.
Lemon Cookies: Substitute 1/2 cup confectioners’ sugar plus 1/4 cup Kool-Aid lemonade mix for the 3/4 cup confectioners’ sugar.
Orange Spritz Cookies (T&T)
Posted by BettyBoop at recipegoldmine.com 10/27/2001 3:02 pm
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.
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 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.
Cream Cheese Cookie Press Cookies
1 cup butter
3 ounces cream cheese
1 cup granulated sugar
1 egg yolk
2 1/2 cups all-purpose flour
1/4 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon salt
Beat butter and cream cheese well. Add remaining ingredients, and mix well. Bake at 350 degrees F for 10 to 15 minutes until light brown.
NOTE: You can also use almond extract instead of the lemon extract. A nice Christmas touch is to tint the dough with green food coloring, then sprinkle the cookies with red sugar before baking.
Cookie Press Cookies
1 cup butter
3/4 cup granulated sugar
1 egg
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups sifted all-purpose flour
Cream butter, adding sugar gradually; beat until light. Add egg and flavoring; mix well. Add sifted dry ingredients. At this point, the dough can be divided and food coloring mixed in.
Fill cookie press with dough and shape on ungreased cookie sheets. Bake at 400 degrees F for 10 to 12 minutes. Remove from cookie sheets and cool on racks.
When completely cool, cookies can be dipped in melted chocolate then into jimmies or ground nuts to decorate. Enjoy!
Chocolate-Raspberry Almond Spritz
Posted by Chyrel at recipegoldmine.com 12/8/2001 5:55 pm
Makes: 2 1/2 dozen
1/2 cup blanched whole almonds
3/4 cup granulated sugar
2 1/4 cups all-purpose flour
1 cup softened butter
1 1/2 teaspoons almond extract
1/4 teaspoon salt
1 egg
1/4 cup plus 2 tablespoons heavy whipping cream
6 ounces semi-sweet chocolate
3 tablespoons seedless raspberry jam
Heat oven to 350 degrees F.
In food processor with knife blade attached, blend almonds with sugar, pulsing processor on and off until almonds are finely ground. (Or, in blender, grind almonds with sugar in batches.) On low speed, beat almond mixture, flour, butter, almond extract, salt, and egg just until blended, scraping bowl occasionally with rubber spatula. Spoon dough into large decorating bag with large star tube (about 3/4-inch diameter). Pipe dough into teardrop shapes (about 2 x 1 1/2 inches), 1 inch apart, onto ungreased cookie sheet. Bake cookies 12-14 minutes until lightly browned around edges.
Allow cookies to cool slightly on cookie sheets. Remove to racks to cool completely. When cookies are cool, prepare Chocolate-Raspberry Filling.
Spread about 1 rounded teaspoon filling onto flat side of half of cookies. Top with remaining cookies, flat-side down, to make filled cookies.
In saucepan over low heat, heat cream to boiling.
Meanwhile, finely chop chocolate and place in small bowl with 3 tablespoons jam. Pour hot cream over chocolate mixture; let stand 1 minute. Stir chocolate mixture until smooth. Refrigerate until chocolate mixture is firm enough to spread, about 15-18 minutes. If mixture becomes too firm, let stand at room temperature until slightly softened.
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.
Cookie Press (Spritz) Cookies
2 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup butter
2 egg yolks
1 teaspoon vanilla or almond extract
Sift flour and salt. Cream sugar and butter. Add egg yolks and extract. Stir into flour mixture. Chill.
Put through a cookie press onto an ungreased baking sheet. Re-chill slightly if the dough gets too soft. Bake about 10 minutes at 350 degrees F.
