Time 30m Yield about 7-1/2 dozen. Number Of Ingredients 10 Steps:
Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners’ sugar and salt until light and fluffy, 5-7 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely., If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners’ sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.
Time 1h30m Number Of Ingredients 8 Steps:
Preheat oven to 350ºF. In a medium sized bowl, combine flour and baking powder. In a separate large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add egg, milk, vanilla extract and almond extract; mix well. Gradually add the flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto an ungreased cookie sheet. Bake 10-12 minutes or until the edges are light golden brown. Cool for 2 minutes on the cookie sheet placed on the cooling rack. Remove from the baking sheet and place on the wire rack to cool completely.
Time 45m Yield Makes 100 Number Of Ingredients 1 Steps:
Preheat oven to 350 degrees. Fill cookie press, and form cookies on baking sheets according to manufacturer’s instructions. If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.
Time 18m Yield 36 Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside. In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time. Bake for 6 to 8 minutes in the preheated oven.
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.
Yield Makes 28 rosette or 56 star shaped 2 inch round cookies Number Of Ingredients 12 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.
Time 25m Yield about 12 dozen. Number Of Ingredients 9 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon zest, lemon juice and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. , Bake at 350° for 8-10 minutes or until lightly brown around the edges.
Time 6m Yield 60 cookies Number Of Ingredients 7 Steps:
Preheat oven to 400°F Sift together the flour and the salt; set aside,. In a medium bowl, cream together butter and sugar. Stir in the egg yolks, almond and vanilla extracts. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1/2 inch apart onto an ungreased cookie sheet, If you like, decorate with sugar or sprinkles at this time. Bake for 6-8 minutes in the preheated oven.
More about “buttery spritz cookies recipes”
Time 10m Yield 48 cookies Number Of Ingredients 7 Steps:
Cream butter; Add sugar and beat until fluffy. Beat in egg and almond extract. Blend in flour. Divide dough into thirds. Add a few drops red food coloring to 1/3, green coloring to 1/3 and leave 1/3 plain. Fill cookie press with each color or combine colors for a rainbow effect. Form into desired shapes and decorate. Bake at 350° for 8-10 minutes. Makes about 4 dozen.
