CINNAMON SPRITZ
With lots of cinnamon flavor, these rich buttery cookies are similar to a classic Snickerdoodle. The dough is so easy to work with.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, cinnamon and salt; gradually add to 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. Press chocolate chips into cookies as desired. Bake at 375° for 8-10 minutes or until set. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 35mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
RED HOT CINNAMON SPRITZ COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield About 72 cookies
Number Of Ingredients 10
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 300 degrees F.
- Whisk the flour, baking powder, cayenne and salt in a medium bowl.
- Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, cinnamon extract and food coloring until smooth. Reduce the mixer speed to low; beat in the flour mixture until combined.
- Fill a cookie press with the dough according to the manufacturers' instructions. Press cookies 1 inch apart onto 2 unlined baking sheets. Lightly press silver dragées into each.
- Bake, switching the pans halfway through, until the cookies are firm to the touch, 25 to 30 minutes. Loosen the cookies immediately with a thin spatula and transfer to a rack to cool completely. Repeat with the remaining dough.
CINNAMON SPRITZ COOKIES
Delicate yet buttery rich, these spritzes are lavished with an immoderate amount of vanilla and a generous sprinkling of cinnamon sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Whisk together flour, salt, and cinnamon.
- Using the tip of a paring knife, scrape vanilla seeds into a large bowl, and discard pods. Add sugar, and beat with a mixer on medium speed for 3 minutes. Add butter, and beat until pale and fluffy. Beat in egg yolks. Add flour mixture, and beat until just combined.
- Attach a wreath disk to a cookie press. Divide dough into 3 portions. Fill press with dough. Press cookies onto baking sheets, spacing them 2 inches apart.
- Bake until barely golden, 9 to 12 minutes. Immediately sprinkle cookies with cinnamon sugar. Let cool slightly, then transfer to wire racks to cool completely. Repeat with remaining dough.
CINNAMON SPRITZ COOKIES
This is a Martha Stewart recipe. Martha describes them this way: "Delicate yet buttery rich, these spritzes are lavished with an immoderate amount of vanilla and a generous sprinkling of cinnamon sugar." These sound so good...I can't wait to try them! A cookie press is necessary for these cookies.
Provided by Lorraine of AZ
Categories Dessert
Time 52m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Have ready ungreased baking sheets.
- Whisk together the flour, salt and cinnamon. Using the tip of a paring knife, scrape vanilla seeds into a large bowl, and discard pods. Add sugar and beat with a mixer on medium speed for 3 minute. Ad butter and beat until pale and fluffy. Beat in egg yolks. Add flour mixture, and beat until just combined.
- Attach a wreath disk to a cookie press. Divide dough into 3 portions. Fill press with dough. Press cookies onto baking sheets, spacing them 2 inches apart. Bake until barely golden 9-12 minutes. Immediately sprinkle cookies with cinnamon sugar. Let cool slightly, then transfer to wire racks to cool completely. Repeat with remaining dough. Cookies can be stored or up to 1 week.
Nutrition Facts : Calories 82.1, Fat 4.8, SaturatedFat 3, Cholesterol 18.4, Sodium 39.8, Carbohydrate 9, Fiber 0.2, Sugar 3.4, Protein 0.9
SPRITZ
A cookie press is needed to make these cookies.
Provided by s. dumett
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Yield 54
Number Of Ingredients 5
Steps:
- In large bowl, mix all ingredients at medium speed until well mixed. Cover and refrigerate for about one hour.
- Preheat oven to 375 degrees F. Use part of dough at a time, keeping the rest refrigerated.
- Using a cookie press fitted with a bar-plate tip, press dough in long strips, about one inch apart down the length of the cookie sheets.
- With a sharp knife, cut each strip into 2 1/2 inch pieces. Leave pieces in place. Bake 8 minutes or until light golden. Do not to overbake.
- Remove from oven and immediately cut again between cookies to separate any cookies which are still joined together.
- Move cookies to wire rack, and allow cookies to cool completely. Store tightly covered.
Nutrition Facts : Calories 84 calories, Carbohydrate 9.5 g, Cholesterol 15.8 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 2.9 g, Sodium 32.6 mg, Sugar 2.9 g
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- Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, vanilla and almond extract; continue beating until well mixed. Reduce speed to low; add flour, cinnamon and baking powder. Beat until well mixed.
- Fit cookie press with ribbon template; fill with dough. Press dough into long strips, 1-inch apart, onto ungreased cookie sheets. Cut strips with knife every 1 1/2 to 2 inches. (Do not separate.) Bake 7-8 minutes or until edges are lightly browned. Cool 5 minutes; separate into cookies. Cool completely.
- Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2-4 minutes). Spread bottom-side of each cookie with chocolate. Let stand on waxed paper, chocolate-side up, until set.
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