Best Spritz Butter Cookies Recipes

BUTTER RICH SPRITZ BUTTER COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.
• In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time.
• Bake for 6 to 8 minutes in the preheated oven.

LEMON-BUTTER SPRITZ COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon zest, lemon juice and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. , Bake at 350° for 8-10 minutes or until lightly brown around the edges.

SPRITZ BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Fill cookie press, and form cookies on baking sheets according to manufacturer's instructions.
• If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.

NORWEGIAN BUTTER COOKIES (SPRITZ)

Steps:

• Preheat oven to 350°F In a large bowl cream the butter, beat in the sugar, a little at a time, the vanilla, and the almond extract, and beat the mixture until it is light and fluffy.
• Add the egg and combine the mixture well.
• Add the flour mixture and combine the dough well.
• Form the dough into walnut-size balls and arrange the balls 3 inches apart on ungreased baking sheets. Either flatten with the bottom of a glass or take a fork and using the back flatten the balls to approximately 1/2 inch to 1/3 inch thick, making a crosshatch design (like you see on peanut butter cookies). Sprinkle with colored sugar.
• Bake for 10 to 15 minutes, or until they are barely golden around the edges, and transfer them with a spatula to racks to cool. Store the cookies in airtight containers.

ALMOND BUTTER SPRITZ COOKIES

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 COOKIES - SWEDISH BUTTER COOKIES RECIPE - (4.3/5)

Steps:

• Adjust oven rack to middle position; heat oven to 375°F. In small bowl, beat yolk, cream, and vanilla with fork until combined; set aside. In standing mixer, cream butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, gradually beat in flour until combined. Scrape down bowl and give final stir with rubber spatula to ensure that no flour pockets remain. If using cookie press to form cookies, follow manufacturer's instructions to fill press; if using pastry bag, press or pipe cookies onto un-greased baking sheets, spacing them about 1 1/2 inches apart. Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack and cool to room temperature. My tips for best success: Use room temperature butter and egg yolk. Make sure that your baking sheets are clean, and free of grease (or the cookies could stick). Do NOT put the cookies on parchment paper and don't grease the baking sheet! If you are using a cookie press, roll the dough into a "log". It will easily slip into the cylinder. Press the dough into the cylinder, trying to get out the air bubbles. Some of the cookies will come out deformed. Just scoop the dough off the baking sheet, and add back with the rest of the unbaked dough. Allow the cookies to cool for a few minutes, and loosen them with a spatula. Once completely cool, move to a baking rack.

NORWEGIAN BUTTER CHRISTMAS COOKIES (SPRITZ)

Steps:

• Crean butter and sugar. Cream flour and yolks. Add vanilla. Chill until firm. Push through cookie press. Decorate. Bake 10 minutes at 340 degrees.

BUTTER RICH SPRITZ BUTTER COOKIES

Steps:

• Preheat oven to 400°F
• Sift together the flour and the salt; set aside,.
• In a medium bowl, cream together butter and sugar. Stir in the egg yolks, almond and vanilla extracts.
• Gradually blend in the sifted ingredients.
• Fill a cookie press with dough and shoot cookies about 1/2 inch apart onto an ungreased cookie sheet,
• If you like, decorate with sugar or sprinkles at this time. Bake for 6-8 minutes in the preheated oven.

BUTTER RICH SPRITZ BUTTER COOKIES

Steps:

• Preheat oven to 400 degrees F. Sift together flour and salt, set aside. In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients.
• Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar and sprinkles at this time.
• Bake 6-8 minutes.

BUTTER RICH SPRITZ BUTTER COOKIES RECIPE

Steps:

• Preheat your oven to 400 degrees F. Sift together the flour and salt; set aside. In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill your Cookie Press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased half sheet pan. If you like you can decorate with colored sugar or sprinkles at this time. Bake for 6 to 8 minutes in the preheated oven. Even if you've never made Spritz cookies before give this recipe a try. It's very easy to use in the cookie press, has a great buttery taste and is definitely a five star butter cookie recipe.

BUTTER SPRITZ COOKIES

Steps:

• Cream butter; Add sugar and beat until fluffy.
• Beat in egg and almond extract. Blend in flour.
• Divide dough into thirds.
• Add a few drops red food coloring to 1/3, green coloring to 1/3 and leave 1/3 plain.
• Fill cookie press with each color or combine colors for a rainbow effect. Form into desired shapes and decorate. Bake at 350° for 8-10 minutes.
• Makes about 4 dozen.

BUTTER SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
• Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.