Best Grandma Wendts Almond Spritz Cookie Recipes
ALMOND SPRITZ COOKIES
This almond spritz cookies recipe can be left plain or decorated with colored sugar and frosting. In our house, it just wouldn't be Christmas without some cookie press recipes.-Tanya Hart, Muncie, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 7 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars and fluffy. Beat in egg and extracts. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar. , Bake at 375° for 7-9 minutes or until edges just begin to brown. Cool on wire racks.
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
SPRITZ COOKIES WITH VARIATIONS (AMERICA'S TEST KITCHEN)
A perfect spritz cookie recipe (with lemon and almond variations) from the folks at Cook's Illustrated/America's Test Kitchen. This recipe includes detailed instructions for piping which you can ignore if you're experienced. If using a pastry bag, use a star tip to create the various shapes. For stars, a 1/2- to 5⁄8-inch tip works best, but for rosettes and S shapes, use a 3/8-inch tip (measure the diameter of the tip at the smallest point). To create stars, hold the bag at a 90-degree angle to the baking sheet and pipe the dough straight down; stars should be about 1 inch in diameter. To create rosettes, pipe the dough while moving the bag in a circular motion, ending at the center of the rosette; rosettes should be about 1 1/4 inches in diameter. To create S shapes, pipe the dough into compact S's; they should be about 2 inches long and 1 inch wide. If you make an error while piping, the dough can be scraped off the baking sheet and repiped. We had the best results baking these cookies one sheet at a time. When reusing a baking sheet, make sure that it has completely cooled before forming more cookies on it. Unbaked dough can be refrigerated in an airtight container for up to 4 days; to use, let it stand at room temperature until softened, about 45 minutes. Baked cookies will keep for more than a week if stored in an airtight container or zipper-lock bag. Recipe makes 6 dozen 1 1/2-inch cookies.
Provided by blucoat
Categories Dessert
Time 1h
Yield 72 1 1/2-inch cookies
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the middle position; heat the oven to 375°F In a small bowl, beat the egg yolk, cream, and vanilla with a fork until combined; set aside.
- In a standing mixer, cream the butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl with a rubber spatula. With the mixer running at medium speed, add the yolk-cream mixture and beat until incorporated, about 30 seconds. Scrape down the bowl. With the mixer running at low speed, gradually beat in the flour until combined. Scrape down the bowl and give a final stir with the rubber spatula to ensure that no flour pockets remain.
- If using a cookie press to form the cookies, follow the manufacturer's instructions to fill the press; if using a pastry bag (see TECHNIQUE below). Press or pipe cookies onto ungreased baking sheets, spacing them about 1 1/2 inches apart. Bake, one sheet at a time, until the cookies are light golden brown, 10 to 12 minutes, rotating the baking sheet halfway through the baking time. Cool the cookies on the baking sheet until just warm, 10 to 15 minutes; using a metal spatula, transfer them to a wire rack and cool to room temperature.
- FOR LEMON SPRITZ COOKIES: Follow the recipe for Spritz Cookies, adding 1 teaspoon lemon juice to the yolk-cream mixture in step 1 and adding 1 teaspoon finely grated lemon zest to the butter along with the sugar and salt in step 2.
- FOR ALMOND SPRITZ COOKIES: Grind ½ cup sliced almonds and 2 tablespoons of the flour called for in Spritz Cookies in a food processor until powdery and evenly fine, about 1 minute; combine the almond mixture with the remaining flour. Follow the recipe for Spritz Cookies, substituting 3/4 teaspoon almond extract for the vanilla.
- TECHNIQUE: Filling a Pastry Bag: (1) Make a C shape with one hand and hold the piping bag. Fold the bag over that hand about halfway down, insert the tip, and scrape the dough into the bag. (2) When the bag is about half full, pull up the sides, push down the dough, and twist tightly while again pushing down on the dough to squeeze out any air. (3) Grab the bag at the base of the twist. Using the other hand as a guide, hold the top at a 90-degree angle about 1/2-inch above the baking sheet and squeeze to form the shape.
GRANDMA'S SPRITZ PRESS COOKIES
Simple recipe for spritz cookies that can be used for any cookie press. Different extracts can be used to flavor the cookies-almond, vanilla, orange, mint, anything you like! Almond is always a favorite for the holidays.
Provided by elf-hunter
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 7
Steps:
- Mix butter, sugar, extract, salt, and egg together (I recommend a Kitchen Aid).
- Slowly add flour to the wet ingredients.
- Add food coloring (if desired)
- Load dough into cookie press.
- Press cookies onto cookie sheet.
- Decorate.
- Bake a 400 degrees for 7-10 minutes.
- Cookies will not brown when done.
Nutrition Facts : Calories 65.6, Fat 4, SaturatedFat 2.5, Cholesterol 14.6, Sodium 53.1, Carbohydrate 6.6, Fiber 0.2, Sugar 2.1, Protein 0.8
GREAT-GRANDMAS SWEDISH SPRITZ RECIPE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Beat butter with an electric mixer in a large bowl until light and fluffy. Slowly add sugar while beating until the mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing the first to blend into the butter mixture before adding the other. Beat egg white and almond extract into the mixture. Pour the flour in small amounts into the mixture while beating; continue beating until fully incorporated.
- Using a cookie press, press dough onto prepared baking sheet.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 31.5 g, Cholesterol 69.3 mg, Fat 19.2 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 11.9 g, Sodium 134.9 mg, Sugar 10.1 g
ALMOND SPRITZ PRESS COOKIES
These are my hubby's favorite Christmas cookies. His Great Aunt Gin used to make them for him every year and it just isn't Christmas without them. She always made green Christmas Trees and pink Wreaths because those were her two favorite colors. Since they use all shortening they are a very crisp cookie. The recipe is originally from the cookbook that came with the Mirro cookie press. NOTE: you must sift the flour first and then measure or you will add too much flour and the dough will be too stiff! (If you prefer a butter cookie, I recommend Recipe #98883)
Provided by Marg CaymanDesigns
Categories Dessert
Time 16m
Yield 72 serving(s)
Number Of Ingredients 8
Steps:
- Cream shortening, adding sugar in gradually.
- Add unbeaten egg, sifted dry ingredients, flavoring and a few drops of food coloring. Mix well. (NOTE: you must sift the flour first and then measure or you will add too much flour and the dough will be too stiff!).
- Fill cookie press. Form cookies on ungreased cookie sheets using the tree plate. Decorate with tiny multi-colored sprinkles.
- Bake at 400°F for 6-8 minutes. Cool just slightly and remove from cookie sheet to cooling rack. (If you wait too long, they will break when you try to move them.).
Nutrition Facts : Calories 48.6, Fat 3, SaturatedFat 0.7, Cholesterol 2.6, Sodium 6.4, Carbohydrate 5.1, Fiber 0.1, Sugar 2.1, Protein 0.5
ALMOND SPRITZ COOKIES
A holiday classic found in nearly every cookie box, these almond-flavored treats are buttery, crisp and all too easy to eat by the handful (fear not, this recipe makes a lot). Spritz cookies also keep well, for up to two weeks stored in an airtight container at room temperature. If you don't have a spritz gun, you can use a pastry bag to form them. Or, for more rustic versions, skip the pressing altogether. Chill the dough for an hour, then roll out 1-inch balls, placing them 1 ½ inches apart on the baking sheets, then use a fork to flatten them. A sprinkle of colored sugar makes everything pretty.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 4 dozen cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer and a large bowl, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low, add the egg and almond extract, and mix until well-combined and smooth.
- With speed still on low, gradually add both flours and the salt until just incorporated.
- Fill a cookie press with dough, or use a piping bag fitted with a decorative piping tip with a large opening (about 1/2-inch). Press or pipe the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar or sprinkles.
- Bake until firm to the touch and golden brown at edges, 12 to 17 minutes. Transfer sheets to a wire rack to cool slightly, then use a spatula to remove cookies from the baking sheets when they're still warm (which is easier to do than when they've cooled completely).
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