CHOCOLATE SPRITZ (COOKIE PRESS)
Chocolate spritz cookies for use with a cookie press! This recipe makes lots of cookies.
Provided by Christy
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Time 25m
Yield 84
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter in a large mixing bowl using an electric mixer until creamy; add sugar, cocoa powder, and baking powder. Beat until combined. Scrape sides of bowl down if needed. Stir egg and vanilla extract into butter mixture until just combined; mix in flour.
- Fill the cookie press with dough; press cookies onto an ungreased baking sheet.
- Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes.
Nutrition Facts : Calories 57.5 calories, Carbohydrate 6.2 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 30.1 mg, Sugar 2.4 g
BASIC SPRITZ COOKIE DOUGH FOR PRESSED COOKIES
I make these cookies every Christmas, Usually in the shape of a tree. They are one of my favorites. I sprinkle with colored sanding sugar or decorate with silver dragees. I think the silver dragees make them look elegant. This recipe was included in the directions with my Mirro Cookie/Pastry Press. P.S. I like these better than...
Provided by Julia Ferguson
Categories Other Desserts
Time 20m
Number Of Ingredients 7
Steps:
- 1. Cream shortening, butter and sugar well. Beat in egg and vanilla Sift together dry ingredients. Gradually blend dry ingredients with butter mixture. Fill cookie press and form cookies on ungreased cookie sheets. (I line my cookie sheets with parchment paper.) Bake at 375 degree F. 10-12 minutes. Yield 60-70 cookies.
SPRITZ COOKIES FOR COOKIE PRESS
I love spritz cookies. They are the buttery cookies that are made with a cookie press. I have the Pampered Chef version (actually who doesn't?) of the cookie press and it really is easy to use. But, these cookies are not just for Christmas... you can make these all year long. Let me tell you about the two best ways to make the Pampered Chef Spritz Cookie recipe. First there is the classic version, this one is buttery and has lovely undertones of vanilla. The Second, is .... chocolate. Yep, they are a bite of chocolate Heaven. The problem I had was trying to make two different batches... then I would end up with way too many cookies (yeah, I know, who can have too many, but trust me you can). So, I split the recipe in half and make both versions at the same time. The trick comes when splitting the original recipe because it calls for only one egg. I know there are ways to split a recipe with only one egg, but I find this the easiest way.
Provided by mconnolly99
Categories < 30 Mins
Time 27m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Step 1: Cream together butter and sugar until light and fluffy.
- Step 2: Add egg and vanilla, mix until smooth. Scrape down the sides of the bowl to ensure all of the ingredients are combined.
- Step 3: Now, split the mixture in half. I press it down evenly in the bowl and then draw a line. Scoop one half into another bowl Not precise, but it works. One half (bowl) will be the classic version and the other half will be the chocolate version.
- Step 4:
- To the Classic version:
- add 1 3/4 cup flour and combine. I start with 1 1/2 cups flour and see if that is enough. We want a soft dough. If I add too much flour it becomes crumbly and won't work in the cookie press. Thus, I start with a lower amount of flour and if needed, add more.
- To the Chocolate version:
- add 1/8 cup sugar, 1 1/2 cups flour and 2 1/2 tablespoons unsweetened cocoa powder.
- Step 5: Add the dough to your cookie press and press the cookies onto a cookie sheet. Decorate with colored sugar and sprinkles. Bake in a 375 degree oven for about 10 minutes; or until the edges are a light golden brown. Let them cool for two minutes and then transfer to a cooling rack.
- As I said earlier, these cookies are not just for Christmas. You can make these all year round by changing the press and decorations. Imagine the possibilities.... recipe from: https://www.funinkeywest.com/2-best-ways-to-make-pampered-chef-spritz-cookie-recipe/.
Nutrition Facts : Calories 408.8, Fat 23.9, SaturatedFat 14.8, Cholesterol 76.5, Sodium 209.7, Carbohydrate 45.3, Fiber 1.3, Sugar 18.9, Protein 4.5
HOLIDAY WREATHS WITH CHERRIES SPRITZ COOKIES FOR COOKIE PRESS
Every holiday season I always make several different of batches of spritz cookies, but this variation is my favorite. The kids always help make the cookies and is becoming a tradition in our home. Prep time includes chill time and cooking time assumes 15 minutes per dozen
Provided by ARathkamp
Categories Dessert
Time 5h
Yield 4 dozen
Number Of Ingredients 11
Steps:
- With an electric mixer (can be done by hand, but it's a lot of work!), cream butter & cream cheese until light.
- Add the granulated sugar to butter blend and beat until light and fluffy.
- Beat in egg yolk, vanilla, and almond extract.
- In a separate large mixing bowl, combine dry ingredients (flour, baking powder and salt).
- Gradually blend in flour with creamed butter mixture.
- Chill dough for minimum 4 hours.
- After dough is chilled, preheat oven to 350°F.
- Add chilled dough to cookie press, use wreath shaping disc.
- Press cookies onto lightly greased cookie sheet or baking stone (baking stone recommended).
- Sprinkle green decorator sugar (granulated) over cookies.
- Add 1 cherry in middle of each wreath.
- Bake for 12 to 15 minutes, or until slightly browned. Do not over bake
- Let cool on wire cooling rack before serving.
Nutrition Facts : Calories 972.2, Fat 48.1, SaturatedFat 29.8, Cholesterol 170.9, Sodium 637.1, Carbohydrate 123.9, Fiber 2.1, Sugar 63.1, Protein 12.2
JELL-O SPRITZ COOKIE
Steps:
- Cream butter, sugar and JELL-O. Add egg and vanilla and continue to cream. Add food coloring (optional). Add flour and baking powder until well blended.
- Using cookie spritzer, make cookie shapes. Sprinkle with colored sugar or sprinkles before baking.
- Bake 400 degrees for 6 - 8 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
EGGNOG SPRITZ COOKIES (COOKIE MIX)
Do you love eggnog? Get your fix munching on easy-to-make buttery cookies flavored with rum extract and nutmeg.
Provided by Mom2Rose
Categories Dessert
Time 45m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F
- In large bowl, stir cookie mix, butter, egg, flour, 1 teaspoon extract and the nutmeg until soft dough forms.
- Fit cookie press with desired template.
- Fill cookie press with cookie dough; press cookies onto ungreased cookie sheets.
- Bake 6 to 8 minutes or until set.
- Cool 1 minute; remove from cookie sheet to wire rack.
- Cool completely, about 20 minutes.
- In small bowl, stir powdered sugar, milk and 1/4 teaspoon extract until desired consistency.
- Drizzle over cookies.
- Sprinkle cookies with colored sugar.
UNCHILLED SPRITZ COOKIE DOUGH
I have been making these buttery little cookies for Christmas every year since I was a little girl. You can color the dough any color you like or leave them plain. I sometimes color half the dough green and half red, then put two lumps of each color through the cookie press at the same tiem to create two-toned cookies. I originally got the recipe from "Better Homes & Gardens New Cook Book". You may choose to ice these cookies or not - it is completely up to you. NOTE: This recipe is NOT compatible with the Pampered Chef Cookie Press, which only works with recipes calling for far less flour. I have used a manual Wilton cookie press, and also an electric standard cookie press with great results.
Provided by HeatherFeather
Categories Dessert
Time 38m
Yield 80 small cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Beat butter using an electric mixer on high speed for about 30 seconds.
- Add just 1 cup of the flour, all of the sugar, the egg, baking powder, vanilla, and almond extract (add a few drops of food coloring if desired).
- Beat until well combined.
- Beat in rest of the remaining 2 1/2 cups flour.
- DO NOT CHILL DOUGH.
- Force dough through a cookie press fitted with a decorative plate onto ungreased cookie sheets, following the directions on your cookie press (Leave about 1 inch between each cookie on the sheet).
- Bake in a preheated 375 F oven for 8-10 minutes or until the edges are firmed but not browned (these will not get brown when done- if they are brown, then they are burnt).
- Remove to a wire rack to let cool completely before icing.
- Mix icing ingredients, adding only as much milk as needed to get a spreading consistency.
- You will have extra icing.
- Dip tops of baked cooled cookies into icing and then into a bowl of colored sprinkles, if desired.
- Let icing on cookies firm up, then store in airtight containers.
- They freeze well.
Nutrition Facts : Calories 69.6, Fat 3.6, SaturatedFat 2.2, Cholesterol 11.8, Sodium 6, Carbohydrate 8.8, Fiber 0.1, Sugar 4.6, Protein 0.7
PEPPERMINT SPRITZ CHRISTMAS COOKIE
A coworker of mine made these long ago as part of a cookie swap and we've enjoyed them ever since.These are the perfect variation to the original "Spritz" cookie press cookie,but with a hint of peppermint flavor! They're a nice and pretty addition to any cookie tray!!We often bake other cookies while this dough is chilling,so...
Provided by barbara hale
Categories Cookies
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Cream butter,gradually add in sugar and continue beating until blended.Beat in the egg and the extract.Mix all together.
- 2. Gradually add flour to the creamed mixture.Add food coloring if you wish(sometimes I separate dough into halves and make half one color and one half another)or can leave as is and just sprinkle w colored sugar.
- 3. Chill in frig at least 1 hour. Oven to 350 degrees when you are ready to bake them.
- 4. Remove from frig. Using a cookie press,place the cookies on an ungreased cookie sheet. Decorate as desired. Bake for 8-10 min's **watching after 8 min** as they brown quickly.
CHOCOLATE COOKIES (SPRITZ/COOKIE PRESS STYLE)
Another recipe that came with the cookie press that I have purchased- posting here for safe keeping. Recipe uses metric measurements.
Provided by Jubes
Categories Dessert
Time 30m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 190°C.
- Beat butter and sugar until light and fluffy.
- Add egg, vanilla and salt and mix well.
- Gentley mix in the flour and cocoa using a spoon.
- Pack dough into your cookie press- use instructions for your press.
- Press cookies onto a cookie tray -spacing about 2cm apart.
- Bake 10-12 minutes, or until lightly golden.
- Gentley transfer to a wire rack to cool.
- Decorate as desired or eat plain.
- Store in an airtight container.
Nutrition Facts : Calories 155, Fat 8.2, SaturatedFat 5.1, Cholesterol 28.4, Sodium 120.6, Carbohydrate 18.9, Fiber 0.7, Sugar 8.4, Protein 1.9
FRESH ORANGE SPRITZ COOKIE (WILTON)
A nice twist on the Classic Spritz Cookie recipe. A cookie press lets you change disks to produce many different shapes. Be sure to chop the nuts very fine otherwise they will clog your cookie press! Serve them plain, sprinkled with decorations or sugars, frosted or dipped in melted candy! Quick Tip: Before making the dough,...
Provided by Rachelle Teller
Categories Cookies
Time 10m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°F.
- 2. In mixer bowl, cream butter and sugar. Beat in egg and orange juice.
- 3. Mix in flour, orange rind and optional pecans.
- 4. Mix just until combined. Dough should be soft but not sticky.
- 5. Shape dough into small logs and place in Cookie Press.
- 6. Using desired disk, press shapes onto ungreased cookie sheet.
- 7. Bake 10-12 minutes or until edges are lightly browned.
- 8. Cool 2 minutes on cookie sheet on rack.
- 9. Remove from cookie sheet and cool completely on rack.
SPRITZ COOKIE DOUGH
Substitute lemon flavors for vanilla or vanilla and almond Baking time is in the directions!!
Provided by Mary Therese
Categories Cookies
Time 2h5m
Number Of Ingredients 8
Steps:
- 1. Beat together butter & cream cheese at high speed. Add sugar gradually until light and fluffy. Add egg yolk, lemon extract, and lemon peel. Sift flour and salt together. Add in three additions, mixing well after each. Shape dough into two rolls. Place rolls into cookie press and shape cookies directly on ungreased cookie sheet. Decorate and bake 7- 8 min in 400 degree oven. Tip: The dough works at room temp (right after you mix it). You can use the Beater Blade to the Kitchenaid Mixer (sort of triangle-y shaped one). The press uses one click per cookie. This works with the Airbake nonstick cookie sheet. The cookies brown on the bottom. So after your timer goes off, you need to lift one up off the pan to see if it's browning yet. You can substitute almond extract and omit the lemon peel for a different flavor. You can play with the extracts, just not the amount. Enjoy! I hope this helps someone out there.
UNCHILLED SPRITZ COOKIE DOUGH
I have been making these buttery little cookies for Christmas every year since I was a little girl. You can color the dough any color you like or leave them plain. I sometimes color half the dough green and half red, then put two lumps of each color through the cookie press at the same tiem to create two-toned cookies. I originally got the recipe from "Better Homes & Gardens New Cook Book". You may choose to ice these cookies or not - it is completely up to you. NOTE: This recipe is NOT compatible with the Pampered Chef Cookie Press, which only works with recipes calling for far less flour. I have used a manual Wilton cookie press, and also an electric standard cookie press with great results.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Beat butter using an electric mixer on high speed for about 30 seconds.
- Add just 1 cup of the flour, all of the sugar, the egg, baking powder, vanilla, and almond extract (add a few drops of food coloring if desired).
- Beat until well combined.
- Beat in rest of the remaining 2 1/2 cups flour.
- DO NOT CHILL DOUGH.
- Force dough through a cookie press fitted with a decorative plate onto ungreased cookie sheets, following the directions on your cookie press (Leave about 1 inch between each cookie on the sheet).
- Bake in a preheated 375 F oven for 8-10 minutes or until the edges are firmed but not browned (these will not get brown when done- if they are brown, then they are burnt).
- Remove to a wire rack to let cool completely before icing.
- Mix icing ingredients, adding only as much milk as needed to get a spreading consistency.
- You will have extra icing.
- Dip tops of baked cooled cookies into icing and then into a bowl of colored sprinkles, if desired.
- Let icing on cookies firm up, then store in airtight containers.
- They freeze well.
SPRITZ COOKIE RECIPE
This recipe came straight off the box of my Wilton Spritz Cookie Press; it works very well with different types of cookie presses, too (like Mirro, etc). You do not chill the dough for this one, and it's easiest to work with within a couple of hours of preparation. You can color the dough w/ food coloring, and also use different...
Provided by Terrie Hoelscher
Categories Cookies
Time 15m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees.
- 2. In a large bowl, thoroughly cream together butter and sugar. Add egg, milk, vanilla and almond extracts; beat well.
- 3. In a medium bowl, stir together flour and baking powder; gradually add to creamed mixture, mixing well to make a smooth dough.
- 4. Do not chill! Place dough into cooking press and press cookies onto UNgreased cookie sheet. Note: I find it easier to get the dough into the press if I roll it into a 'snake' in a narrow-enough dimension to just lower the 'snake' into the barrel of the cookie press, and then push the dough all the way down to the bottom.
- 5. Bake at 400 degrees for 6 - 8 minutes. Remove cookies from sheet and cool on cooling rack.
- 6. Makes 6 dozen cookies.
GRANDMA WENDT'S ALMOND SPRITZ COOKIE RECIPE
How to make Grandma Wendt's Almond Spritz Cookie Recipe
Provided by @MakeItYours
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).
MOCHA AND SPRITZ COOKIE BROWNIES
Obtained online. http://lovefoodies.com/mocha-and-spritz-cookie-brownies.html?m&m
Provided by Chrystal Cackler @journeyrock92
Categories Cookies
Number Of Ingredients 10
Steps:
- rease and line your 8 inch square baking pan and pre heat oven to 175 C / 325 F. Beat vanilla, sugar & eggs until light.
- Melt butter & chocolate in microwave in 20 second intervals until completely melted. In a cup, add the coffee granules and 1 Tablespoon of boiling water to dissolve. then add the coffee mixture to the melted chocolate and butter, and stir well. Combine flour,salt & cocoa powder and add to egg mixture. Add chocolate & butter mixture, mix well.
- In a bowl, crush the vanilla cookies, I just used my hand and broke them up, leaving small pieces, NOT crumbs. Then spoon them into the batter. Pour batter into the baking tin and bake for 30 - 40 minutes.
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