LIME MELTAWAY SPRITZ
"These sweet tangy lime cookies really melt in your mouth," relates Beverly Coyde of Gasport, New York.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Stir in lime zest and vanilla. Tint half of the dough green if desired., Using a cookie press fitted with a ribbon disk, press dough into 12-in.-long strips 2-in. apart on ungreased baking sheets. Cut each strip into 3-in. pieces (do not separate pieces). , Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Combine glaze ingredients; brush over cooled cookies. Let stand until set.
Nutrition Facts :
LIME MELTAWAY SPRITZ COOKIES
just love these refreshing cookies, especially in the summer Sometimes I tint half of the dough light green and fill cookie shooter with green and white dough so cookie spritz is two toned.. It is nice to vary the flavor with lemon and change flavor ingredients accordingly..
Provided by grandma2969
Categories Dessert
Time 23m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- in a bowl, cream butter and powdered sugar till light and fluffy.gradually beat in flour and cornstarch.stir in lime peel and vanilla.
- tint half of the dough green if desired --
- using a cookie press fitted with a ribbon disk, press dough into 12" long strips 2" apart on ungreased cookie sheet.cut each strip into 3" pieces.do not seperate pieces.
- bake at 350* for 8-10 minutes or edges are light brown --
- cool for 2 minutes before removing to wire racks.
- to prepare GLAZE:.
- combine glaze ingredients and brush over cooled cookie --
- let stand until set.
Nutrition Facts : Calories 1007.9, Fat 62.1, SaturatedFat 39, Cholesterol 162.7, Sodium 543.7, Carbohydrate 106, Fiber 2.1, Sugar 39.6, Protein 8.2
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.
FRUITY MELTAWAYS
Classic lime meltaways get their tender texture from the addition of cornstarch. Here, the cornstarch is swapped for your choice of freeze-dried fruit finely ground in a spice grinder or blender. This not only keeps the cookies delicate, but also adds a concentrated fruity punch. Any fruit will work, but choose a vibrant freeze-dried fruit, like cherries and blueberries, for a more brightly-colored cookie. Once formed into logs, the cookie dough will keep in the freezer for 3 months, helping you get ahead on your holiday baking. The freshly baked cookies are tossed in a combination of ground freeze-dried fruit and confectioners' sugar for a pretty pastel finish.
Provided by Sohla El-Waylly
Time 2h30m
Yield 60 to 70 cookies
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a stiff spatula, mix butter, confectioners' sugar, salt, lemon juice and vanilla until creamy and combined. Add ground freeze-dried fruit and mix until distributed. Add flour, and mix until it all comes together into a soft dough.
- Divide the dough into two (250-gram) portions. On pieces of parchment paper, wax paper or plastic wrap, roll each portion of dough into a 10-inch-long log. Chill for at least 2 hours in the refrigerator or up to 3 months tightly wrapped in the freezer.
- Set oven racks in the lower and upper thirds of the oven, and heat oven to 350 degrees. Line two sheet trays with parchment paper.
- Using a sharp knife, trim about ⅛-inch off each side of the chilled dough logs, just so that you have flat ends. Slice the logs into scant ¼-inch-thick cookies. Roll the log a quarter turn after each slice to keep it round. (If the dough cracks while slicing, let it warm up at room temperature for 10 minutes.) Arrange on sheet trays ½-inch apart and bake, rotating the trays once during baking, until set and barely golden underneath, 10 to 12 minutes.
- While the cookies bake, make the sugar coating: Sift together the powdered sugar with the ground freeze-dried fruit. While still warm, gently toss the cookies in the powdered sugar mixture and return to the sheet tray to fully cool. The cookies will keep for 2 weeks stored at room temperature in an airtight container.
VANILLA-GLAZED SWIRL COOKIES
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies, Vanilla-Glazed Swirl Cookies, or White-Chocolate-Glazed Cookies.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 3
Steps:
- Knead dough briefly to soften. Fill a cookie press with both kinds of dough, and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees until firm, 12 to 14 minutes.
- Let cool completely before dipping in the vanilla glaze. Let vanilla-glazed cookies set on a wire rack.
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