Spritzgebackspritzcookies Recipes

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.

Steps:

• Preheat oven to 400°F.
• In a large bowl, combine sugar, butter, egg, salt, spices and vanilla.
• Beat at medium speed, scraping bowl often, if necessary, until mixture is light and fluffy, about 3 minutes.
• Add flour, beat at low speed, scraping bowl often, until well-mixed.
• If dough is too soft, cover and refrigerate until firm enough to form cookies, about 30-45 minutes.
• Place dough in cookie press, form shapes about 1 inch apart on cookie sheets, these cookies do not spread.
• Bake for 6-8 minutes, or until edges are lightly browned.
• For Glaze, in a small bowl, stir together the powdered sugar, milk and vanilla until smooth. Drizzle or pipe over warm cookies.

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.

Steps:

• Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
• Add mixture of flour, cocoa and salt gradually; mix well.
• Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
• Cool completely.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine butter, brown sugar, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until light and fluffy, 3 to 5 minutes. Add egg yolks, 1 at a time, mixing for about 15 seconds after each yolk. Add cream cheese and mix until well combined. Mix in nutmeg, cinnamon, and salt; beat until completely mixed. Add flour and stir just until incorporated.
• Fill a cookie press with dough and press out cookies, using your favorite shape, onto ungreased cookie sheets. Sprinkle with colored sugar.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.

Steps:

• Heat oven to 350°F.
• Beat butter, cream cheese and sugar in large bowl with mixer until light and fluffy. Add egg yolk and vanilla; beat until blended.
• Combine flour and baking powder. Add to butter mixture; mix well.
• Place dough in cookie press. Form desired shapes on baking sheet.
• Bake 10 to 12 min. or until lightly browned. Remove to wire racks; cool completely.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and cinnamon; gradually beat into creamed mixture., Using a cookie press fitted with a disk, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with sprinkles. Bake 6-8 minutes or until set (do not brown). Remove from pans to wire racks to cool completely., Spread about 1 teaspoon Biscoff on the bottoms of half of the cookies; top with remaining cookies., Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to press. Prepare and bake cookies as directed.

Steps:

• In a mixing bowl, cream butter, cream cheese and brown sugar.
• Beat in orage peel and extract.
• Combine flour and salt.
• Gradually add to creamed mixture.
• Using a cookie press fitted with the disk of your choice, press cookies 1 inch apart onto ungreased baking sheets.
• Sprinkle them with colored sugar.
• Bake at 375º for 6-9 minutes or until lightly browned.
• Cool for 2 minutes.
• before removing to wire racks.

Steps:

• Preheat oven to 350 degrees.
• Melt two sticks(1/2 pound) butter.
• Allow the remaining butter to reach room temperature and soften.
• In a small bowl combine the flour and melted butter.
• Mix well(you may want to return mixture to the microwave until mixture is pourable).
• Pour melted butter mixture into cake mix in a large bowl.
• Add softened butter.
• Mix until all ingredients have been incorporated until smooth.
• If dough is still stiff knead until softened.
• Spray cookie sheets lightly with cooking spray.
• Shape as desired.
• Bake for 14-16 minutes until lightly browned.

Steps:

• Heat oven to 350 degrees.
• In large bowl beat sugar and 1 cup of butter.
• Beat vanilla, 2 teaspoons of rum flavoring and egg until smooth.
• Beat in flour and 1 teaspoon nutmeg.
• Place 1/4 of the dough at a time into your cookie press.
• On a ungreased cookie sheet, form desired shapes with dough.
• Bake 6 to 10 minutes, until edges are lightly browned. Cool 1 minute, remove from cookie sheet to wire rack.
• Once cool, mix ingredients for the Rum glaze and drizzel on each cooled cookie.

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.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Cream together the butter and the sugar. Add the 3 beaten egg yolks and one teaspoon of almond extract. Mix until well blended.
• In a separate bowl, mix together the flour, baking powder and salt. Gradually sift into the butter mixture and stir well.
• Chill until firm (2 - 3 hours).
• Using a cookie press, press out cookies onto a cookie sheet. Bake for 10 minutes.

Steps:

• Beat butter and shortening with mixer at high speed.
• Add sugar gradually and cream for 5 minutes until light and fluffy.
• Add raspberry extract, vanilla, raspberry jam and egg.
• Sift flour, baking powder and salt together and add to creamed mixture, 1/3 cup at a time.
• Batter will be stiff.
• Chill dough 60 minutes.
• Force through cookie press onto ungreased cookie sheets.
• Put dab of jam in center of cookie.
• Bake in 375 degree oven 7-8 minutes.
• Do not overcook.

Steps:

• Beat butter and sugar until light.
• Beat in egg, egg yolk and extract.
• Sift flour, salt, and baking powder; gradually add flour mixture to eggs.
• Chill dough 1/2 hour.
• Press 1/4 of the dough into a cookie press.
• Keep remaining dough chilled.
• Shape cookies onto a greased baking sheet.
• Bake in 400 degrees F. oven for 7 to 10 minutes or until done.
• Cool on wire racks and store in airtight tins.