PISTACHIO SPRITZ COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield about 84 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Pulse the pistachios and 1 tablespoon granulated sugar in a food processor until the nuts are finely ground and powdery. Sift with the flour and salt into a medium bowl; set aside.
- Beat the remaining 3/4 cup granulated sugar and the butter in a large bowl with a mixer on medium speed until light and fluffy, about3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the pistachio mixture and beat until completely incorporated.
- Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies about 1 1/2 inches apart onto 2 ungreased baking sheets. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until set and golden around the edges, 10 to 12 minutes. Let the cookies cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
GRANDMA WENDT'S ALMOND SPRITZ COOKIE RECIPE
This is a 3rd generation holiday cookie; my kids insist that it be made every year, as did I. I even searched e-bay for the old metal cookie press like my Mom used. I know there are more "modern" presses, but it would not be as traditional for me as twisting the handle on the old silver press. *Use all purpose, not self rising flour for this recipe. If the dough is resistant to being pressed try these tricks: Very lightly spray the exit point of the press and disk with cooking spray. This step should be repeated each time the press is emptied and needs to be refilled. Wash and dry press after each time it empties; with the final rinse being cold.
Provided by Cook4_6
Categories Dessert
Time 35m
Yield 5 dozen cookies
Number Of Ingredients 7
Steps:
- The directions for this recipe are for using the poinsettia shape disk.
- Heat oven to 400 degrees.
- Mix butter and sugar.
- Mix in remaining ingredients. This is the critical moment for this cookie; if it feels too tacky add 1/8-1/4 cup of additional flour.
- Refrigerate for 10 minutes or so (I usually make a double batch, and refrigerate the first batch while I am mixing the second batch.).
- Fill the press with dough and press onto ungreased cookie sheet. (I can usually put 24 on a large sheet; they don't spread much).
- Sprinkle each cookie with colored sugar. (My Mom used to place a cinnamon dot into the center of each cookie, but I skip that).
- Bake for 7 minutes; remove from pan to cool. (You may need to adjust this depending on your oven).
Nutrition Facts : Calories 663.5, Fat 38.4, SaturatedFat 23.7, Cholesterol 139.9, Sodium 509.2, Carbohydrate 73.1, Fiber 1.5, Sugar 30.3, Protein 7.5
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.
ALMOND AND PISTACHIO COOKIES
A delicious and easy recipe from a book called 1 dough 30 cookies, made these for a birthday present and they were lovely.
Provided by Frugal Fifer
Categories Dessert
Time 22m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Put the butter and sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk and almond extract. Sift together the flour and a pinch of salt into the mixture, add the ground almonds and stir until thoroughly combined. Halve the dough, shape into balls, wrap in clingfilm and chill in the refrigerator for 30-60 minutes.
- Preheat the oven to190oC Gas Mark5. Line 2 baking sheets with baking parchment.
- Unwrap the dough and roll out between 2 sheets of baking parchment to about 3mm thick, sprinkle with half of the chopped pistachios and roll lightly with the rolling pin. cut out cookies with a cutter and place on prepared baking sheet, spread well apart.
- Bake for 10-12 minutes. Leave to cool on the baking sheets for 5-10 mins then using a palette knife, carefully transfer the cookies to wire racks to cool completely.
Nutrition Facts : Calories 128.5, Fat 8, SaturatedFat 4.1, Cholesterol 22.3, Sodium 43.4, Carbohydrate 12.7, Fiber 0.7, Sugar 5, Protein 1.9
PISTACHIO COOKIES
This wonderful cookie is always part of my holiday cookie treats. They are fun to make and everyone will be impress with how pretty the green coloring is.-Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container.
Nutrition Facts : Calories 117 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 93mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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
PISTACHIO SPRITZ COOKIES (ALMOND FLOUR)
I came up with these for Christmas but would be great for St. Patrick's Day also or anytime for that matter. They are wonderful! The ground almonds really adds something special to them! I don't remember how many this recipe made because we were eating them as fast as they were coming out of the oven. Even before they were...
Provided by Sheila M
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 °
- 2. Cream butter and sugars until smooth. Add egg and extract and mix well. Combine flour, ground almonds and pudding mix and add to creamed mixture.
- 3. Since there are ground nuts you need to use a dye design that has large openings on your spritz gun so the dough will squeeze through onto an ungreased cookie sheet.
- 4. Bake for 10-12 minutes. Remove to a wire rack to cool.
- 5. Once cooled ice with a powdered sugar glaze. I added green food coloring and topped with sprinkles.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love