Best 5 Spritz Cookies With Variations Americas Test Kitchen Recipes
Indulge in the delectable world of spritz cookies, a cherished American classic that has captivated taste buds for generations. These delightful treats, originating from the kitchens of German immigrants, have become a beloved symbol of holiday cheer and family gatherings. With their charmingly intricate designs and irresistible buttery flavor, spritz cookies embody the essence of culinary artistry.
This comprehensive guide from America's Test Kitchen unveils the secrets behind perfect spritz cookies, empowering you to create these delightful confections in the comfort of your own kitchen. Discover the secrets of achieving the ideal dough consistency, mastering the art of shaping intricate designs, and baking the cookies to golden perfection.
Embark on a culinary journey as you explore a treasure trove of spritz cookie variations, each offering a unique twist on this timeless classic. Delight in the zesty burst of lemon, the warm embrace of cinnamon, the nutty richness of almond, and the decadent indulgence of chocolate.
Whether you prefer the classic simplicity of Plain Spritz Cookies, crave the tangy delight of Lemon Spritz Cookies, or desire the indulgent decadence of Chocolate Spritz Cookies, this collection of recipes caters to every palate and occasion.
Unleash your creativity and transform these spritz cookies into edible works of art, adorning them with colorful sprinkles, shimmering sanding sugar, or finely chopped nuts. Personalize each cookie with your own unique designs, making them a cherished gift or a festive addition to your holiday table.
SPRITZ COOKIES WITH FOUR VARIATIONS
Make and share this Spritz Cookies With Four Variations recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 51m
Yield 5 dozen
Number Of Ingredients 6
Steps:
- Heat oven to 400°.
- Combine all ingredients except flour in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. If dough is too soft, cover and refrigerate, 30 to 45 minutes.).
- Place dough into cookie press fitted with template. Form desired shapes 1 inch apart onto ungreased cookie sheets.
- Bake for 6 to 8 minutes or until edges are lightly browned.
- Chocolate Chip Spritz: Add 1/4 cup coarsely grated semi-sweet chocolate to ingredients and proceed as directed above.
- Eggnog-Glazed Spritz: Add 1 teaspoon ground nutmeg to ingredients and proceed as directed above. Glaze: Stir together 1 cup powdered sugar, 1/4 cup softened butter, 2 tablespoons water and 1/4 teaspoon rum extract in small bowl until smooth. Drizzle over warm cookies.
- Spice Spritz: Add 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves to ingredients and proceed as directed above. Glaze: Stir together 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla in small bowl until smooth. Drizzle over warm cookies.
- Mint Kisses: Add 1/4 teaspoon peppermint extract to ingredients and proceed as directed above. Immediately after removing cookies from oven, place 1 chocolate candy kiss on each cookie.
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.
GRANDMA WENDT'S ALMOND SPRITZ COOKIE RECIPE
This is a 3rd generation holiday cookie; my kids insist that it be made every year, as did I. I even searched e-bay for the old metal cookie press like my Mom used. I know there are more "modern" presses, but it would not be as traditional for me as twisting the handle on the old silver press. *Use all purpose, not self rising flour for this recipe. If the dough is resistant to being pressed try these tricks: Very lightly spray the exit point of the press and disk with cooking spray. This step should be repeated each time the press is emptied and needs to be refilled. Wash and dry press after each time it empties; with the final rinse being cold.
Provided by Cook4_6
Categories Dessert
Time 35m
Yield 5 dozen cookies
Number Of Ingredients 7
Steps:
- The directions for this recipe are for using the poinsettia shape disk.
- Heat oven to 400 degrees.
- Mix butter and sugar.
- Mix in remaining ingredients. This is the critical moment for this cookie; if it feels too tacky add 1/8-1/4 cup of additional flour.
- Refrigerate for 10 minutes or so (I usually make a double batch, and refrigerate the first batch while I am mixing the second batch.).
- Fill the press with dough and press onto ungreased cookie sheet. (I can usually put 24 on a large sheet; they don't spread much).
- Sprinkle each cookie with colored sugar. (My Mom used to place a cinnamon dot into the center of each cookie, but I skip that).
- Bake for 7 minutes; remove from pan to cool. (You may need to adjust this depending on your oven).
Nutrition Facts : Calories 663.5, Fat 38.4, SaturatedFat 23.7, Cholesterol 139.9, Sodium 509.2, Carbohydrate 73.1, Fiber 1.5, Sugar 30.3, Protein 7.5
ALMOND SPRITZ COOKIES
This almond spritz cookies recipe can be left plain or decorated with colored sugar and frosting. In our house, it just wouldn't be Christmas without some cookie press recipes.-Tanya Hart, Muncie, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 7 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars and fluffy. Beat in egg and extracts. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar. , Bake at 375° for 7-9 minutes or until edges just begin to brown. Cool on wire racks.
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
CLASSIC SPRITZ COOKIES
Beautiful and buttery, these classic butter spritz cookies are the perfect treat for a cookie exchange or special gathering. Creative mix-ins or decorations will make each batch of spritz cookies one that's uniquely your own. Drizzle with melted chocolate, mix in chopped nuts or dried fruit, sprinkle with sparkling sugar, color them to match the season-however you choose to make these iconic butter cookies, we know it they disappoint! Plus, with 72 servings this recipe can be made and shared with everyone at your next cookie swap.
Categories Dessert
Time 1h15m
Yield 72
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
- Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.
- Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.
Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 25 mg
Tips:
- Use high-quality butter for the best flavor. Unsalted butter is recommended so you can control the amount of salt in the cookies.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Use a cookie press to shape the dough. This is the easiest way to get consistent results.
- Bake the cookies until they are just set. They should be lightly browned around the edges but still soft in the center.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
Spritz cookies are a delicious and festive treat that are perfect for any occasion. With their unique shape and delicate flavor, they are sure to be a hit with everyone who tries them. So next time you're looking for a fun and easy cookie recipe, give spritz cookies a try!
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