TRI-COLOR CHRISTMAS SPRITZ COOKIES
These cheerful spritz cookies are ready to brighten your holiday cookie table--no extra fussing, frosting or decorating needed.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 45 to 50 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
- Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
- Remove all but 1/4 cup of the dough to a flour-dusted surface and reserve. Add enough green gel food coloring to the dough left in the bowl to color it a vibrant green like a wreath, 3 to 4 drops. Mix on low until the dough is completely green. Remove the dough to a flour-dusted surface and gently fold until it comes together. Wipe the paddle and bowl of the stand mixer clean.
- Place 1/4 cup of the reserved white dough back into the bowl. Add enough red gel food coloring to color it a vibrant red like a fire truck, 3 to 4 drops. Mix on low until the dough is completely red. Remove the dough to a flour-dusted surface and gently fold until it comes together.
- Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the green dough and 1 marble-size piece of the red dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions. Press the cookies onto an ungreased baking sheet. Repeat 2 more times in the same pattern with the remaining dough.
- Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.
CHRISTMAS SPRITZ COOKIES
Make and share this Christmas Spritz Cookies recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 32m
Yield 60 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Place flour and salt in medium bowl; stir to combine.
- Beat powdered sugar and butter in large bowl until light and fluffy.
- Beat in egg, almond extract and vanilla.
- Gradually add flour mixture--mix until well blended.
- Divide dough in half.
- If desired, tint half of dough with green food coloring.
- Fit cookie press with desired plate (or change plates for different shapes after first batch).
- Fill press with dough; press dough 1 inch apart onto ungreased cookie sheets.
- Decorate cookies with cherries and assorted candies, if desired.
- Bake 10-12 minutes or until just set.
- Remove cookies to wire racks; cool completely.
- Prepare Icing, if desired.
- Pipe or drizzle on cooled cookies.
- Decorate with cherries and assorted candies, if desired.
- Store tightly covered at room temperature or freeze up to 3 months.
- --Icing--.
- Place all ingredients in medium bowl; stir until thick, but spreadable. (If icing is too thick, stir in 1 teaspoon additional milk).
THE BEST SPRITZ COOKIES
This spritz cookie recipe adds cornstarch for a delicate Christmas cookie that is also easier to pipe or push through a cookie press. Make wreaths or trees!
Provided by Rose Levy Beranbaum
Yield Makes 28 rosette or 56 star shaped 2 inch round cookies
Number Of Ingredients 12
Steps:
- Thirty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C.
- Spread the almonds evenly on a baking sheet and bake for about 5 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely.
- In a medium bowl, whisk together the flour, cornstarch, and salt.
- Food processor method: In a food processor, process the almonds and sugar until fairly fine. Cut the butter into several pieces and add it with the motor running. Process until smooth and creamy. Add the egg, vanilla, and almond extract and process until incorporated. Scrape down the sides of the bowl. Add the flour mixture and pulse in just until blended. Stand Mixer Method: Use a nut grater to grate the almonds powder fine and then whisk them into the flour mixture. In the bowl of a stand mixer fitted with the flat beater, on medium speed, beat the sugar and butter until fluffy. Scrape down the sides of the bowl. Add the egg, vanilla, and almond extract and beat for 30 seconds, or until incorporated. Scrape down the sides of the bowl. On low speed, gradually add the flour mixture and mix until incorporated.
- Scrape the mixture onto a sheet of plastic wrap and use the outside of the plastic wrap to knead together the dough until it is completely even and soft enough to pipe smoothly.
- Scoop the dough into the pastry bag (or spoon some of the dough into the cookie press and cover the remaining dough). Pipe 7 rosettes or 14 stars about 13⁄4 inches in diameter onto the cookie sheet, no less than 1 inch apart.
- To get the best possible shape for the rosettes, use your fingers to smooth the ends of the rosettes after piping. For the stars, hold the bag in a vertical position (straight up and down) with the toothed edge of the tube just slightly above the cookie sheet. Squeeze the bag firmly without moving it until the shape is as wide as desired, just at the point when the lines in the dough are on the verge of curving. Stop squeezing the tube and push the tube down slightly. Lift the tube straight up and away. Decorate with the glacéed cherries set in the centers, and/or top with sugar sprinkles or dragées.
- Bake for 5 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 5 to 7 minutes, or until pale gold.
- Set the cookie sheet on a wire rack and use a pancake turner to lift the cookies onto another wire rack. Cool completely.
- While each batch of cookies is baking, shape the dough for the next batch. Store in an airtight container at room temperature for 1 month, or refrigerated or frozen for 6 months.
BUTTER SPRITZ COOKIES
One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond.
Provided by Food Network Kitchen
Categories dessert
Time 23m
Yield 5 dozen cookies
Number Of Ingredients 8
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.
HOLIDAY SPRITZ COOKIES ( ANNA OLSON'S SPRITZ COOKIES)
Buttery cookies that have been Christmas favorites as far back as the 1500s. While there are many similar recipes this is the one I turn to each holiday time since finding Canada's own Anna Olson's recipe in an issue of Harrowsmith. My handwritten copy is well worn from years of use. Anna's recipe and instructions make spritz cookies very simple to reproduce at home - for those of us not able to pick them up at her Ontario bakeries. I may have to move! Thank you Anna for adding to our Christmas 'traditions in the making'.
Provided by Gerry
Categories Dessert
Time 47m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Using an electric beater beat butter and sugar - I beat until nice and fluffy.
- Add egg yolk and almond extract; beat well.
- Add 2 1/4 cups of the sifted sifted flour over the butter mixture with wooden spoon or mixer on low.( a wooden spoon works best for me) thoroughly incorporate the flour and form dough into a ball.
- NOTE: if dough is too sticky add 2 - 4 tablespoons flour - chill dough before moulding ( I cover bowl and chill in the fridge for 1/2 an hour) a chilled baking pan makes forming cookies much easier.
- If using cookie press, press on sheet, wait a few seconds, then twist the press slightly as you lift it straight up.
- NOTE: if dough is too stiff to press out beat another egg yolk into the dough - (moulding by hand you may need to use all of the 2 1/2 cups flour - flour hands lightly makes moulding by hand easier).
- If you don't have a cookie press form into 1/2 inch balls - push a cherry into the centre.
- Brush cookies with beaten egg white and sprinkle with sugar; bake at 350 for 8 - 12 minutes or until golden around the edges.
- Cool on a wire rack.Yield will vary as to size of cookies.
Nutrition Facts : Calories 89.9, Fat 5.3, SaturatedFat 3.3, Cholesterol 19.4, Sodium 38.5, Carbohydrate 9.4, Fiber 0.2, Sugar 2.8, Protein 1.1
HOLIDAY SPRITZ COOKIES
These classic holiday cookies made with a cookie press are everybody's favorite, both to decorate and to eat.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 1h30m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F. Stir flour, salt and baking powder in medium bowl until well blended. Beat shortening, butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg, almond extract and food color. Beat in flour mixture gradually until blended.
- Fit cookie press with Christmas tree or wreath plate according to manufacturer's instructions. Fill cookie press according to instructions. Press dough onto ungreased baking sheets. Bake 6 to 7 minutes or until set, but not brown. Cool 1 minute on baking sheet. Remove to wire rack to cool completely.
- Place frosting in large heavy-duty resealable plastic bag. Microwave on HIGH 20 to 30 seconds to soften. Knead. Cut very small bottom corner off bag. Drizzle over cookies in a decorative pattern. Place candy bits from frosting in medium bowl. Hold cookie over bowl and sprinkle with candy bits. Let stand 15 minutes or until frosting is set.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 13.5 g, Cholesterol 10.2 mg, Fat 5.9 g, Protein 0.8 g, SaturatedFat 2.3 g, Sodium 49.1 mg, Sugar 8.1 g
More about "christmas spritz cookies recipes"
CHRISTMAS SPRITZ COOKIES (WITH HOMEMADE FOOD COLORING!)
From powerfoodhealth.com
Estimated Reading Time 6 mins
OUR 10 BEST SPRITZ COOKIE RECIPES | ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
CHRISTMAS SPRITZ COOKIES - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
BAKE BETTER SPRITZ COOKIES WITH CORNSTARCH | EPICURIOUS
From epicurious.com
BEST SPRITZ COOKIES RECIPE - HOW TO MAKE SPRITZ COOKIES
From thepioneerwoman.com
BUTTERY SPRITZ COOKIES | EASY CHRISTMAS COOKIE RECIPE WITH SPRINKLES!
From thenovicechefblog.com
ITALIAN BUTTER COOKIES {TRADITIONAL RECIPE} - MARCELLINA IN CUCINA
From marcellinaincucina.com
CHRISTMAS CHOCOLATE SPRITZ COOKIES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
50 CHRISTMAS SPRITZ COOKIES – TRADITIONAL AND SEASONAL …
From amazon.ca
CHRISTMAS SPRITZ RECIPE - PILLSBURY.COM
From pillsbury.com
SPRITZ COOKIE RECIPES | BETTER HOMES & GARDENS
From bhg.com
SIMPLE SPRITZ CHRISTMAS COOKIE RECIPE - PINT SIZED BAKER
From pintsizedbaker.com
GERMAN SPRITZ COOKIES (SPRITZGEBäCK) - RECIPES FROM EUROPE
From recipesfromeurope.com
PERFECT SPRITZ COOKIES | EASY HOLIDAY BAKING | CHRISTMAS …
From cookiesandcups.com
CHRISTMAS SPRITZ COOKIES RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
SPRITZ COOKIES, TRADITIONAL GERMAN CHRISTMAS COOKIES
From germanfoods.org
CHRISTMAS COOKIES - CHRISTMAS SPRITZ BISCUITS - GOOD HOUSEKEEPING
From goodhousekeeping.com
CLASSIC SPRITZ COOKIES - TWO SISTERS
From twosisterscrafting.com
CREAM CHEESE SPRITZ COOKIES FOR CHRISTMAS - RACHEL COOKS®
From rachelcooks.com
CHRISTMAS SPRITZ COOKIES - MOMHOMEGUIDE.COM
From momhomeguide.com
CHRISTMAS SPRITZ COOKIES - RECIPE | TASTYCRAZE.COM
From tastycraze.com
OUR TOP 10 SPRITZ RECIPES - TASTE OF HOME
From tasteofhome.com
CHRISTMAS SPRITZ COOKIES - DRIVE ME HUNGRY
From drivemehungry.com
ORIGINAL SPRITZ COOKIES RECIPE: SHARING THE BUTTERY LOVE
From huffpost.com
CHRISTMAS SPRITZ COOKIES (BEST RECIPE) - A PINCH OF HEALTHY
From apinchofhealthy.com
HOW TO MAKE CHRISTMAS SPRITZ COOKIES - FLOUR ON MY FACE
From flouronmyface.com
CLASSIC SPRITZ COOKIES {MADE WITH A COOKIE PRESS ... - SPEND WITH …
From spendwithpennies.com
EASY CHRISTMAS SPRITZ COOKIES (NO CHILL NO SPREAD) - VEENA …
From veenaazmanov.com
5 SPRITZ COOKIE DECORATING IDEAS FOR CHRISTMAS | WILTON
From blog.wilton.com
30 FAVORITE CHRISTMAS COOKIE RECIPES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BUTTERY SPRITZ COOKIES RECIPE | EASY CHRISTMAS COOKIES!
From lifeloveandsugar.com
OUR FAVORITE SPRITZ COOKIE RECIPES | TASTE OF HOME
From tasteofhome.com
SPRITZ ⋆ CHRISTMAS-COOKIES.COM
From christmas-cookies.com
HOW TO MAKE CHRISTMAS SPRITZ COOKIES - DUMMIES
From dummies.com
CHRISTMAS COOKIES & CHRISTMAS COOKIE IDEAS - SIMPLY RECIPES
From simplyrecipes.com
SPRITZ COOKIES - THE COOKIE ROOKIE®
From thecookierookie.com
CHRISTMAS SANDWICH COOKIES - FLOUR ON MY FACE
From flouronmyface.com
SPRITZ COOKIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
MY FAVORITE SPRITZ COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CLASSIC HOLIDAY SPRITZ COOKIES - EVERYDAY EILEEN
From everydayeileen.com
CHRISTMAS COOKIE PRESS COOKIES - MOM LOVES BAKING
From momlovesbaking.com
CHRISTMAS SPRITZ COOKIES - VALYA'S TASTE OF HOME
From valyastasteofhome.com
#60-minutes-or-less #time-to-make #course #preparation #occasion #for-large-groups #desserts #oven #holiday-event #cookies-and-brownies #dietary #christmas #equipment #number-of-servings
You'll also love