ORANGE SPRITZ COOKIES
Brown sugar gives these spritz cookies a lovely light caramel tint. This variation has a rich buttery shortbread taste and texture with a hint of orange flavor. They are a delightful addition to my holiday cookie tray. -Sean Fleming, St. Charles, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter, cream cheese and brown sugar until light and fluffy. Beat in orange zest 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 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 67 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 55mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE DIPPED CANDIED ORANGE AND LEMON ZEST AND CHOCOLATE COVERED PRETZELS
Provided by Emeril Lagasse
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Melt the chopped chocolate in a water bath until it reaches 115 degrees F, stirring until very smooth. Pour 2/3 of the chocolate on to a marble slab or work surface. With a metal spatula, work the chocolate by spreading it back and forth across the work surface for at least 3 minutes until it is thick and on the point of setting. With a scraper, quickly transfer the chocolate from the marble to the reserved chocolate. Reheat the chocolate in the water bath.
- The chocolate needs to reach 84 degrees F before dipping. Using the candy dipping fork, dip some of the pretzels in the milk chocolate. Allow to dry on a piece of wax paper. Follow the same procedure with the candied oranges and lemons. Let the candy set in the refrigerator.
CHOCOLATE SPRITZ COOKIES
Make and share this Chocolate Spritz Cookies recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 5m
Yield 54 cookies
Number Of Ingredients 7
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.
CHOCOLATE DIPPED ORANGE SPRITZ
Number Of Ingredients 11
Steps:
- 1. Cream butter and splenda until fluffy. Mix in egg and orange zest. Combine flour, baking powder, and salt. Stir into creamed mixture, alternately with the orange juice. Using a cookie press or pastry bag with a bar disk or tip, pipe cookie dough onto ungreased cookie sheets into long strips. Cut each strip into pieces 3-inches long. Don't separate the pieces. 2. Preheat oven to 350 degree F. Bake cookies in preheated oven for 12-14 minutes or until cookie edges turn golden. Cut into pieces again, as needed. Remove to wire racks to cool completely.3. To decorate, melt chocolate chips and shortening in the microwave or a double boiler until smooth. Stir. Dip each end of a cookie into the chocolate mixture and then dunk it in the ground nuts. Place on waxed paper and let stand until chocolate sets.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE-DIPPED ORANGES RECIPE BY TASTY
Here's what you need: orange, semi-sweet chocolate chips, rainbow sprinkles, freeze-dried strawberry, almond, coarse sea salt, lollipop stick
Provided by Ochi Scobie
Categories Snacks
Yield 2 servings
Number Of Ingredients 7
Steps:
- Peel orange into slices and insert lollipop sticks.
- Melt chocolate chips in microwave at 30-second intervals until the chocolate is easy to stir.
- Dip orange slices halfway in chocolate, and then in each topping of your choice.
- If needed, chill oranges in the freezer for 5 minutes to help harden the chocolate.
- *Additional oranges can be used to increase serving size
- Enjoy!
Nutrition Facts : Calories 825 calories, Carbohydrate 87 grams, Fat 55 grams, Fiber 12 grams, Protein 12 grams, Sugar 60 grams
CHOCOLATE-DIPPED SPRITZ WASHBOARDS WITH PISTACHIOS
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Chocolate Nut Dessert Bake Christmas Tree Nut Pistachio Birthday Christmas Eve Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 7
Steps:
- Make Cookies:
- Heat oven to 350°F with rack in middle.
- Make Buttery Sugar Cookie dough as directed, with the following exceptions:
- Eliminate the egg.
- Substitute 1 cup confectioners' sugar for the granulated sugar and substitute 3/4 teaspoon almond extract for the 1 teaspoon vanilla extract.
- Pack the cylinder of the press with some of the dough. Proceed according to the cookie press instructions. Pipe the dough in 3-inch-long strips onto a large ungreased baking sheet, spacing them 1 inch apart. Use a paring knife to cut the dough free from the cookie press.
- Freeze or chill the cookies on the baking sheet until firm.
- Bake until edges are pale golden, 7 to 10 minutes. Cool on sheets 2 minutes, then transfer cookies with a metal spatula to racks to cool.
- Continue to pipe, chill, and bake more spritz washboards in batches with remaining dough (pipe and chill on second sheet while first sheet is baking; cool baking sheets between batches and use fresh parchment paper).
- Decorate Cookies:
- Melt chocolate (see Cooks' Notes) in a deep metal bowl set over a pan of barely simmering water, stirring occasionally until smooth. Remove bowl from the pan. Use a folded towel to tilt the bowl slightly, so that the melted chocolate is deep enough for dipping the cookies.
- Put pistachios in a shallow bowl.
- Set cooling racks on baking sheets.
- Dip cookies, one at a time, in chocolate so that it coats about half the cookie on the diagonal, then scrape off the excess chocolate from the bottom of the cookie against the rim of the bowl.
- Sprinkle the chocolate with some pistachios and arrange the cookies on the racks.
- Let cookies stand at room temperature until the chocolate has set, about 1 hour.
CHOCOLATE-DIPPED SPRITZ COOKIES
A holiday favorite, great taste and presentation on a cookie plate. Easy and ooh so good! Found in a Taste of Home cookie book
Provided by Tracy H.
Categories Dessert
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar in mixing bowl.
- Beat in egg and vanilla.
- Combine flour, salt and baking soda, gradually add to creamed mixture.
- Using a cookie press, press dough onto ungreased cookie sheet.
- Bake at 375° for 7-9 minutes.
- Original recipe says not to let brown but I prefer it when the edges are slightly brown, it makes the bottoms nice and crispy.
- Remove to cooling rack and let cool completely.
- Melt confectionary coating and dip each cookie half way and sprinkle with finely ground nuts or sprinkles.
- I usually do half semi sweet chocolate and half white chocolate and sprinkle with holiday colored non periels.
- Let harden on wax paper.
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ORANGE CHOCOLATE SPRITZ COOKIES - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Reviews 28Estimated Reading Time 4 mins
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat and set aside.
- In a small bowl, combine the sugar and orange zest. Rub together with your fingers until fragrant. In the bowl of a stand mixer, beat the butter and sugar mixture until fluffy, about 3 minutes. Add the egg and vanilla extract and beat until incorporated.
- In a medium bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients. Mix until combined. Wrap the dough in plastic wrap and chill for 30 minutes.
- Scrape some of the dough into your cookie press that has been fitted with a decorative plate, following manufacturer’s instructions. I used a tree shape. Hold the cookie press perpendicular to the prepared baking sheet, with the tip almost touching the sheet, and squeeze the trigger. Continue to press out the cookies, spacing about 1 inch apart.
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