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 :
MELT IN YOUR MOUTH SPRITZ
Spritz are a Christmas staple in my family. We have tried lots of different recipes and this is a modified recipe from our top 3 favorites.
Provided by Chef Ali L
Categories Drop Cookies
Time 20m
Yield 4-6 dozen, 48-72 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°.
- Mix dry ingredients and set aside.
- Cream butter, mix in powdered sugar.
- Add egg yolks, vanilla, and almond extract.
- Gradually beat in flour mixture.
- Line a baking sheet with parchment paper. Use a cookie press and decorate with colored sugar. Bake for 5 minutes and allow to cool for 2-3 on the sheet before transferring to wax paper or wire rack. I usually use two baking sheets so the one I am using isn't too warm or it will start to melt the dough and you'll have trouble with the press.
SPRITZ
Warning: these cookies are not meant for people on a diet. I mean how many people really eat only one spritz?! There are Spritz recipes galore at RZ, but this is the one I like and have used for many years. It comes from a TOH cookbook called Grandma's Great Desserts. The butter needs to be at room temperature so the dough is pliable. Concerning the yield, it depends upon the tip you are using in your cookie press. My cookie press is a manual gadget. My MIL showed me how to use the star tip that makes the long "worm" shape, slice it, and shape that into rings so that is what the yield here is based on. And the yield also depends upon how long that slice is. Try not to use a hot cookie sheet or the dough sort of melts before you even get it into the oven. The temperature of the raw dough also affects your timing. Every oven is different so watch the cookies very carefully so they are the degree of "doneness" that your family prefers. Freezes well.
Provided by WiGal
Categories Dessert
Time 2h10m
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Demo about using cookie press http://www.food.com/bb/viewtopic.zsp?t=243023.
- Set out the butter so it is at room temperature.
- Preheat oven to 325 degrees.
- In a mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each addition, add the vanilla.
- In a different bowl combine flour and baking powder; add this dry mixture to creamed mixture and mix well.
- If you want to add a drop of food coloring, do so.
- Put a portion of dough into the cookie press.
- Shape dough with cookie press. ( When I use the swirlie plate, I like to get some dough onto the cookie sheet with press' feet? down --whatever you call them- LOL-- right on the cookie sheet and then turn the screw gizmo about 3 rotations. The first few usually do not look the best but by about the third one I have it figured out.).
- Place on ungreased cookie sheet.
- Bake at 325 degrees for 14-15 minutes. If you use a dark cookie sheet it will take less time.
Nutrition Facts : Calories 100.3, Fat 6.4, SaturatedFat 4, Cholesterol 22.5, Sodium 62.7, Carbohydrate 9.7, Fiber 0.2, Sugar 3.4, Protein 1.1
VENETIAN SPRITZ
This is an aperitif served in Venice, very sour and very refreshing. It can be garnished either with an orange slice or and olive, my perference is an orange slice. The liquer traditionally used is Aperol, but Recipezaar would not recognise this.
Provided by Ferng
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Start by pouring the Aperol into a champagne flute.
- Next add the prosecco.
- Top with sparkling water or soda water and garnish with a half slice of orange.
- Stir very gently so as not to dissipate the bubbles.
Nutrition Facts : Calories 66, Sodium 4, Carbohydrate 2.1, Sugar 0.8, Protein 0.1
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