Best 4 Spritz Cookies V Recipes
Indulge in the delightful world of Spritz cookies, a beloved treat originating from Germany and cherished across the globe. These delicate pastries, also known as "Press cookies," derive their name from the German word "spritzen," meaning "to squirt," a reference to the unique method of shaping the dough through a cookie press. With a rich history dating back to the 19th century, Spritz cookies have become an integral part of holiday celebrations, particularly during Christmas and festive occasions. These charming cookies boast an array of captivating shapes, from classic wreaths and stars to intricate designs like flowers and animals, adding a touch of whimsy and elegance to any gathering. Prepare to embark on a delightful journey as we unveil the secrets behind creating these delectable treats, with a collection of carefully curated recipes that cater to every taste preference. Immerse yourself in the art of Spritz cookie making, and discover the joy of crafting these delightful confections that will leave a lasting impression on your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
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.
SPRITZ COOKIES V
Spritz cookies that are light and won't last long. The dough handles better when slightly chilled.
Provided by Pam Mattioda
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Time 35m
Yield 72
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and almond extracts. Combine the flour and cornstarch; stir into the creamed mixture until well blended. Fill cookie press and press out dough onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until edges are golden. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 83.2 calories, Carbohydrate 8.4 g, Cholesterol 16.1 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 37.6 mg, Sugar 2.8 g
SPRITZ COOKIES
Steps:
- For the cookies: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium until creamy, about 2 minutes. Add the egg, vanilla extract, salt and almond extract. Beat on medium speed until well combined, about 1 minute. Reduce speed to low and add flour, beating until just incorporated. Cover and place the dough in the refrigerator for 30 minutes to chill.
- Using a cookie press, stamp the cookie dough onto the prepared baking sheets using the desired decorative templates. If the dough becomes too warm, chill it for 15 to 30 minutes and then continue stamping. If desired, sprinkle some of the cookies with Christmas sprinkles.
- Bake the cookies until light golden, 9 to 12 minutes, rotating baking sheets halfway through the cook time. Cool the cookies on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
- For decorating: Place the semisweet chocolate chips and white chocolate chips in 2 separate small microwavable bowls. Microwave on high for 1 to 1 ½ minutes, stirring every 20 seconds, until melted and smooth. Drizzle the melted chocolate on the cookies as you like, topping with sparkling sugar, finely shredded coconut and Christmas sprinkles, if desired.
SPRITZ COOKIES WITH VARIATIONS (AMERICA'S TEST KITCHEN)
A perfect spritz cookie recipe (with lemon and almond variations) from the folks at Cook's Illustrated/America's Test Kitchen. This recipe includes detailed instructions for piping which you can ignore if you're experienced. If using a pastry bag, use a star tip to create the various shapes. For stars, a 1/2- to 5⁄8-inch tip works best, but for rosettes and S shapes, use a 3/8-inch tip (measure the diameter of the tip at the smallest point). To create stars, hold the bag at a 90-degree angle to the baking sheet and pipe the dough straight down; stars should be about 1 inch in diameter. To create rosettes, pipe the dough while moving the bag in a circular motion, ending at the center of the rosette; rosettes should be about 1 1/4 inches in diameter. To create S shapes, pipe the dough into compact S's; they should be about 2 inches long and 1 inch wide. If you make an error while piping, the dough can be scraped off the baking sheet and repiped. We had the best results baking these cookies one sheet at a time. When reusing a baking sheet, make sure that it has completely cooled before forming more cookies on it. Unbaked dough can be refrigerated in an airtight container for up to 4 days; to use, let it stand at room temperature until softened, about 45 minutes. Baked cookies will keep for more than a week if stored in an airtight container or zipper-lock bag. Recipe makes 6 dozen 1 1/2-inch cookies.
Provided by blucoat
Categories Dessert
Time 1h
Yield 72 1 1/2-inch cookies
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the middle position; heat the oven to 375°F In a small bowl, beat the egg yolk, cream, and vanilla with a fork until combined; set aside.
- In a standing mixer, cream the butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl with a rubber spatula. With the mixer running at medium speed, add the yolk-cream mixture and beat until incorporated, about 30 seconds. Scrape down the bowl. With the mixer running at low speed, gradually beat in the flour until combined. Scrape down the bowl and give a final stir with the rubber spatula to ensure that no flour pockets remain.
- If using a cookie press to form the cookies, follow the manufacturer's instructions to fill the press; if using a pastry bag (see TECHNIQUE below). Press or pipe cookies onto ungreased baking sheets, spacing them about 1 1/2 inches apart. Bake, one sheet at a time, until the cookies are light golden brown, 10 to 12 minutes, rotating the baking sheet halfway through the baking time. Cool the cookies on the baking sheet until just warm, 10 to 15 minutes; using a metal spatula, transfer them to a wire rack and cool to room temperature.
- FOR LEMON SPRITZ COOKIES: Follow the recipe for Spritz Cookies, adding 1 teaspoon lemon juice to the yolk-cream mixture in step 1 and adding 1 teaspoon finely grated lemon zest to the butter along with the sugar and salt in step 2.
- FOR ALMOND SPRITZ COOKIES: Grind ½ cup sliced almonds and 2 tablespoons of the flour called for in Spritz Cookies in a food processor until powdery and evenly fine, about 1 minute; combine the almond mixture with the remaining flour. Follow the recipe for Spritz Cookies, substituting 3/4 teaspoon almond extract for the vanilla.
- TECHNIQUE: Filling a Pastry Bag: (1) Make a C shape with one hand and hold the piping bag. Fold the bag over that hand about halfway down, insert the tip, and scrape the dough into the bag. (2) When the bag is about half full, pull up the sides, push down the dough, and twist tightly while again pushing down on the dough to squeeze out any air. (3) Grab the bag at the base of the twist. Using the other hand as a guide, hold the top at a 90-degree angle about 1/2-inch above the baking sheet and squeeze to form the shape.
Tips:
- Follow the recipe carefully: Spritz cookies are a delicate pastry, and it's important to follow the recipe carefully to ensure success.
- Use high-quality ingredients: The quality of your ingredients will impact the taste of your cookies. Use real butter, sugar, and eggs.
- Chill the dough: Chilling the dough before baking helps to prevent the cookies from spreading too much.
- Use a cookie press: A cookie press is the easiest way to make spritz cookies. If you don't have a cookie press, you can use a piping bag fitted with a star tip.
- Bake the cookies until they are just set: Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before storing: This will help to prevent the cookies from sticking together.
Conclusion:
Spritz cookies are a delicious and festive treat that are perfect for any occasion. With a little care and attention, you can easily make these cookies at home. So next time you're looking for a sweet treat, give spritz cookies a try!
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