Fresh Orange Spritz Cookie Wilton Recipes

ORANGE SPRITZ COOKIES

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.

CLASSIC BUTTERY SPRITZ COOKIES

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.

MY FAVORITE SPRITZ COOKIES

Steps:

• Preheat oven to 350°F (177°C). Line 2 or 3 large baking sheets with parchment paper or silicone baking mats.
• In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
• Follow cookie press manufacturer's directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It's helpful to lightly brush the shaped cookie dough with water before adding sprinkles-this helps them stick.
• If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
• Bake until very lightly browned on the edges, 7-9 minutes.
• Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate.
• Cookies stay fresh in an airtight container at room temperature for up to 1 week.

FRESH ORANGE SPRITZ COOKIE (WILTON)

Steps:

• 1. Preheat oven to 350°F.
• 2. In mixer bowl, cream butter and sugar. Beat in egg and orange juice.
• 3. Mix in flour, orange rind and optional pecans.
• 4. Mix just until combined. Dough should be soft but not sticky.
• 5. Shape dough into small logs and place in Cookie Press.
• 6. Using desired disk, press shapes onto ungreased cookie sheet.
• 7. Bake 10-12 minutes or until edges are lightly browned.
• 8. Cool 2 minutes on cookie sheet on rack.
• 9. Remove from cookie sheet and cool completely on rack.

ORANGE SPRITZ COOKIES

Steps:

• In a mixing bowl, cream butter, cream cheese and brown sugar.
• Beat in orage peel 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 inch apart onto ungreased baking sheets.
• Sprinkle them with colored sugar.
• Bake at 375º for 6-9 minutes or until lightly browned.
• Cool for 2 minutes.
• before removing to wire racks.

CLASSIC SPRITZ COOKIES (WILTON)

Steps:

• 1. Preheat oven to 350ºF.
• 2. In bowl, combine flour and baking powder.
• 3. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well.
• 4. Gradually add flour mixture to butter mixture; beat until combined. Do not chill.
• 5. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
• 6. Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.

ORANGE SPRITZ

Steps:

• Preheat oven to 350 degrees, with racks onupper and lower thirds. On a piece ofparchment paper, pat out dough to 1/2inch thick. Sprinkle zest evenly over top;knead to incorporate.Transfer to a cookiepress; pipe shapes, about 1 inch apart,onto ungreased baking sheets.
• Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway through, until edges are lightgolden, about 15 minutes. Transfer towire racks to cool completely.
• Set a small heatproof bowl over a panof simmering water; add half the chocolateto bowl, and stir until melted andsmooth. Add the remaining chocolate;remove bowl from heat. Stir until smooth.Transfer chocolate to a pastry bag fittedwith a very small (less than 1/16 inch) plainround tip, such as Wilton #1.
• Transfer cookies to a sheet of parchmentpaper. Pipe chocolate in a zigzagpattern over tops. Let stand until chocolatehas set.