Time 30m Yield 54 Number Of Ingredients 6 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Cream butter and cream cheese together in a bowl using an electric mixer; add sugar and beat well. Mix in vanilla extract and food coloring. Slowly add flour and mix well to combine. Fill a cookie press with dough and form cookies onto ungreased cookie sheets. Bake in the preheated oven until edges are set, 8 to 10 minutes, making sure to remove at the first hint of browning.
Number Of Ingredients 15 Steps:
Heat the oven to 375°F. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter, cream cheese, and sugar in a large bowl on medium speed until light and fluffy, about 4 minutes. Add the egg yolk and vanilla and whatever extract you wish touse, and beat again until blended. Add the flour and mix on low speed until blended. Fit a cookie press with a die plate. Scoop up about a quarter of the dough* and, using a small amount of flour if needed, shape the dough into a log just narrower than the barrel of the cookie press. Slide the log into the cookie press and spritz the cookies directly onto ungreased baking sheets about 1 inch apart. (optional) Brush the tops with the beaten egg white and sprinkle with colored sugar if using. Repeat with the remaining dough. Otherwise, don’t brush with the egg white and sugar and bake plain. Then make the glaze. Bake until the cookies are just golden around the edges, 10 to 12 minutes (it’s best to bake one sheet at a time). Let the cookies cool on the baking sheet on a rack for 5 minutes before transferring them to a rack to cool completely. Be sure the baking sheet is cool before spritzing more cookies. Glaze: Blend all of the ingredients. I like to lay my cookies on a cooling rack, and then drizzle the glaze with a spoon. Or, you can dip each cookie in the glaze. Sprinkle with nonpareils or colored coarse sugar. Allow to dry for at least 15 minutes. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper. Tips: I found the dough to be a bit soft to work with my cookie press. I refrigerated the dough for about 30 minutes, and froze each baking sheet. Do NOT line the baking sheets with parchment paper, nor grease them. Spritz cookies want to be on a cool baking sheet. The reason for freezing the baking sheets, is to prevent spreading of the cookies.
Time 25m Yield about 6 dozen. Number Of Ingredients 10 Steps:
Preheat oven to 350°. Cream shortening, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. In another bowl, whisk together flour, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in orange zest. If desired, add food coloring., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Decorate with candies and colored sugar as desired. Bake until set (do not brown), 9-12 minutes. Remove from pans to wire racks to cool.
Time 35m Yield 6 dozen Number Of Ingredients 9 Steps:
Cream shortening and cream cheese. Gradually add sugar and mix well. Beat in egg yolk and vanilla. Sift flour with salt and cinnamon; gradually add to cream mixture. Add food coloring if desired. Fill cookie press and form cookies on ungreased cookie sheets. Bake in a preheated 350 degree oven for 12-15 minutes. Cool before removing from baking dish.
Time 20m Yield 18-24 cookies Number Of Ingredients 6 Steps:
Cream butter and cream cheese. Add sugar , mix well. Add vanilla. Slowly add the flour. Mix well. Add food coloring, if desired. Fill cookie press half full. Press onto cookie sheet. Bake 8-10 minutes at 375.
Time 42m Yield 36 servings, 3 cookies each Number Of Ingredients 7 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.
Time 25m Yield About 9 dozen. Number Of Ingredients 8 Steps:
In a large bowl, beat shortening and cream cheese until blended. Add sugar; beat until creamy. Beat in egg yolk, lemon extract and peel. Combine the flour and salt; gradually add to the creamed mixture., Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake at 350° for 9-12 minutes or until set (do not brown). Remove to wire racks to cool. Decorate as desired.
Time 40m Yield 48 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Beat butter and cream cheese together in a bowl using an electric mixer until creamy. Mix in sugar until light and fluffy. Add egg yolk, lemon zest, lemon extract, and vanilla extract. Mix well. Add flour and salt gradually until dough is combined. Shape dough into small logs; place a log into a cookie press and press out onto ungreased cookie sheets. Repeat with remaining dough logs. Bake in the preheated oven until lightly browned, 12 to 14 minutes.
Yield 100 cookies Number Of Ingredients 12 Steps:
Heat the oven to 375°F. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter, cream cheese, and sugar in a large bowl on medium speed until light and fluffy, about 4 minutes. Add the egg yolk and vanilla and beat again until blended. Add the flour and mix on low speed until blended. Fit a cookie press with a die plate. Scoop up about a quarter of the dough and, using a small amount of flour if needed, shape the dough into a log just narrower than the barrel of the cookie press. Slide the log into the cookie press and spritz the cookies directly onto ungreased baking sheets about 1 inch apart. Brush the tops with the beaten egg white and sprinkle with colored sugar if using. Repeat with the remaining dough. Bake until the cookies are just golden around the edges, 10 to 12 minutes (it’s best to bake one sheet at a time). Let the cookies cool on the baking sheet on a rack for 5 minutes before transferring them to a rack to cool completely. Be sure the baking sheet is cool before spritzing more cookies. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.
Time 1h30m Number Of Ingredients 6 Steps:
Cream butter and cream cheese; gradually add sugar. Beat in egg yolk and vanilla. Blend in flour. Knead dough with hands until pliable. I divide dough into bowls and use a little food coloring to make what colors I want for the shapes I’ll use with the Spritz Maker (I use the old fashioned nonelectric one). Before baking, decorate cookies with a little colored sugar. Bake at 375 degrees F for 10-12 minutes.
