Best Nutty Orange Spritz Strips Recipes

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HAZELNUT SPRITZ



Hazelnut Spritz image

Provided by Food Network

Categories     dessert

Time 55m

Yield 5 dozen cookie

Number Of Ingredients 7

1/2 cup hazelnuts or filberts, toasted
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup semi-sweet chocolate chips
2 tablespoons heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Cover two baking sheets with parchment paper. A plain baking sheet need not be greased.
  • Put the nuts into the food processor and grind them until very fine. In a large bowl, cream the butter, sugar and vanilla with an electric mixer until light. Add the ground nuts and flour. Mix until smooth. Put the dough into a cookie press with a star or ridged tip and press into long, narrow strips. Cut into 4-inch pieces. Shape the strips into rings and place on the baking sheet.
  • Bake for 10 minutes, just until lightly browned. Slide baked cookies on the parchment off the baking sheet onto the countertop to cool, or place onto a wire rack to cool.
  • While the cookies bake, combine the chocolate chips and cream in a small glass bowl. Microwave at high power 1 minute at a time, or place over simmering water, stirring until melted. Dip cooled cookies in the chocolate so that ends are coated by 1/2 inch. Place on the parchment or on waxed paper to harden.

ALMOND BUTTER SPRITZ COOKIES



Almond Butter Spritz Cookies image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield about 72, 2 inch cookies

Number Of Ingredients 5

1/4 pound almond paste
1 1/4 cups confectioners' sugar
1/2 cup eggs (2 large eggs and 1 yolk, usually)
1/2 pound (2 sticks) unsalted butter, softened
3 cups cake flour

Steps:

  • Line two or three cookie sheets or jelly roll pans with parchment paper or foil. Set racks on the top and lower thirds of the oven and preheat to 325 degrees F.
  • In a bowl, soften the almond paste with the sugar and half of the eggs. Beat in the butter gradually, then gradually add the remaining eggs. Cream all of the ingredients until light. Add the flour all at once and mix until all the elements adhere. Do not over mix.
  • Pipe 1/2 inch shapes onto the prepared pans with a 1/2 inch star tube (Ateco 4). Bake for about 15 minutes. Cool on the pans

SPRITZ ORANGE CRISPS



Spritz Orange Crisps image

Orange flavored spritz cookies. Try sandwiching them together with melted chocolate.

Provided by Barb

Categories     World Cuisine Recipes     European     Scandinavian

Yield 42

Number Of Ingredients 9

1 cup shortening
½ cup white sugar
½ cup packed brown sugar
1 tablespoon orange juice
1 egg
1 teaspoon orange zest
2 ½ cups sifted all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cream the shortening. Gradually add the sugar and the orange juice. Cream well. Beat in the egg and the orange rind.
  • Sift the flour, salt and baking soda. Add the flour mixture to the creamed mixture a little at a time. Fill cookie press and form cookies onto an ungreased cookie sheet.
  • Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 10.7 g, Cholesterol 4.4 mg, Fat 5.1 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 23.9 mg, Sugar 5 g

BUILD A SPRITZ (SUZE, ORANGE, SPARKLING WINE COCKTAIL) RECIPE



Build a Spritz (Suze, Orange, Sparkling Wine Cocktail) Recipe image

Skip the $$$ vintage bubbly for this spritz recipe. Go with an affordable Champagne, cava, Prosecco, or other dry sparkler.

Provided by Talia Baiocchi

Yield Serves 1

Number Of Ingredients 5

1 1/2 ounces Suze
1 ounce club soda
1 ounce fresh orange juice
3 ounces Champagne or dry sparkling wine
Orange wheel and sage sprig (for serving)

Steps:

  • Combine Suze, club soda, and orange juice in an ice-filled rocks glass. Stir gently to combine. Top with Champagne; garnish with an orange wheel and a sage sprig.

ORANGE-CARDAMOM SPRITZER



Orange-Cardamom Spritzer image

Provided by Diana Yen

Categories     Cocktail     Orange     Cardamom

Yield Makes 6 to 8 servings

Number Of Ingredients 10

For the cardamom simple syrup:
1/2 cup granulated sugar
1/2 cup water
2 teaspoons lightly crushed whole cardamom pods
2-inch strip orange zest, removed with a vegetable peeler
For the cocktail:
1 750-ml bottle prosecco, chilled
Cardamom syrup (recipe follows)
Angostura bitters
Orange twists, for serving

Steps:

  • For the cardamom simple syrup:
  • In a small saucepan, combine all the ingredients and bring to a simmer over medium heat. Stir until sugar is dissolved, then remove from heat. Let syrup cool to room temperature, then strain.
  • For the cocktail:
  • Fill each glass with 1 teaspoon cardamom syrup, and add a dash of bitters. Top up with prosecco and serve garnished with an orange twist.

ORANGE SPRITZ COOKIES



Orange Spritz Cookies image

Brown sugar gives these spritz cookies a lovely light caramel tint. This variation has a rich buttery shortbread taste and texture with a hint of orange flavor. They are a delightful addition to my holiday cookie tray. -Sean Fleming, St. Charles, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5-1/2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
3 ounces cream cheese, softened
1/2 cup packed brown sugar
2 teaspoons grated orange zest
1/2 teaspoon orange or vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
Colored sugar

Steps:

  • In a large bowl, cream the butter, cream cheese and brown sugar until light and fluffy. Beat in orange zest and extract. Combine flour and salt; gradually add to creamed mixture., Using a cookie press fitted with the disk of your choice, press cookies 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 67 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 55mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

ORANGE SPRITZ



Orange Spritz image

If you stack the finished cookies in a tin or other airtight container, place waxed paper between the layers to protect the chocolate decoration.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 3

1/4 recipe Basic Sugar-Cookie Dough
1 tablespoon finely grated orange zest
2 ounces bittersweet chocolate, finely chopped

Steps:

  • Preheat oven to 350 degrees, with racks onupper and lower thirds. On a piece ofparchment paper, pat out dough to 1/2inch thick. Sprinkle zest evenly over top;knead to incorporate.Transfer to a cookiepress; pipe shapes, about 1 inch apart,onto ungreased baking sheets.
  • Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway through, until edges are lightgolden, about 15 minutes. Transfer towire racks to cool completely.
  • Set a small heatproof bowl over a panof simmering water; add half the chocolateto bowl, and stir until melted andsmooth. Add the remaining chocolate;remove bowl from heat. Stir until smooth.Transfer chocolate to a pastry bag fittedwith a very small (less than 1/16 inch) plainround tip, such as Wilton #1.
  • Transfer cookies to a sheet of parchmentpaper. Pipe chocolate in a zigzagpattern over tops. Let stand until chocolatehas set.

ORANGE JUICE SPRITZER



Orange Juice Spritzer image

Here's a zippy twist on regular orange juice. It is not too sweet and is refreshing with any breakfast or brunch entree. -Michelle Krzmarzick, Torrance, California

Provided by Taste of Home

Time 5m

Yield 8 servings.

Number Of Ingredients 4

4 cups orange juice
1 liter ginger ale, chilled
1/4 cup maraschino cherry juice
Optional: Orange wedges and maraschino cherries

Steps:

  • In a 2-qt. pitcher, mix orange juice, ginger ale and cherry juice. Serve over ice. If desired, top servings with orange wedges and cherries.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.

ORANGE SPRITZ COOKIES



Orange Spritz Cookies image

Spritz cookies are the backbone of holiday baking. You can decorate them with any kind of sprinkles, drizzle them with chocolate, dust them with sparkly sugars, add food coloring to make them in a rainbow of colors, press them out into any shape . . . they're endlessly versatile. I've spruced up the classic recipe slightly by adding a hint of orange flavor, giving them just a little special oomph. I've written proportions for a large batch so you can give them as gifts or make them for a party. They also store well in the freezer, so you can keep them on hand for treats anytime.

Yield makes 120 1 1/2-inch cookies

Number Of Ingredients 11

1 1/2 cups dairy-free, soy-free vegetable shortening
1 cup granulated sugar
1 teaspoon double-acting baking powder
1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
1 teaspoon pure vanilla extract
1 teaspoon orange zest
2 tablespoons orange juice
3 1/2 cups Basic Gluten-Free Flour Mix (page 19)
3/4 teaspoon xanthan gum
1/4 teaspoon salt
Decorative sugars, sprinkles, etc. (optional)

Steps:

  • Preheat the oven to 350°F.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and granulated sugar, mixing on medium speed for about 30 seconds. Add the baking powder and mix until combined, about 10 seconds. Mix in the egg replacer, vanilla, orange zest, and orange juice until combined, about 30 seconds.
  • In a separate bowl, whisk together the flour mix, xanthan gum, and salt.
  • Add the flour mixture to the shortening mixture, beating on low speed until combined.
  • Pack the dough into a cookie press. Place the face of the press firmly down on an ungreased baking sheet. Press out a cookie. Space the cookies about 1 inch apart. Decorate with colored sugar.
  • Bake for 8 minutes in the center of the oven, or until the cookie edges are firm but not brown. Cool on the baking sheet for a couple of minutes before transferring to a cooling rack.
  • The key to perfect spritz cookies is mastering a cookie press. Try the Wilton Comfort Grip Cookie Press (www.wilton.com). The rule: a single press, a pretty cookie. (A double press makes a messy blob.) Test-press a few cookies to get the knack of it, and to get the dough moving. Then you're off and pressing!
  • If the dough is too soft (if it's a very warm day, this may happen), put it in the fridge for about 30 minutes to firm it up. But please note, under normal conditions, this dough does not call for chilling.
  • Also, make sure your baking sheets aren't warped. If you're baking sheets aren't flat, your cookie press will rebel.

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