Moms Spritz Cookies Recipes

BUTTER SPRITZ COOKIES

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.

GRANDMA'S SPRITZ COOKIES

Steps:

• Preheat oven to 400°. In a large mixing bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg and almond extract; mix well. Combine the flour, baking powder and salt; add to the creamed mixture until blended., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with toppings. Bake until set (do not brown), 7-8 minutes.

MOM'S SPRITZ COOKIES

Steps:

• 1. Cream butter and gradually add sugar. Beat till light. Add egg yolks and mix. Add flour and salt and mix well. Stir until dough forms a ball.
• 2. Refrigerate dough for one hour.
• 3. Fill cookie press and form the cookies on an ungreased cookie sheet. Brush on egg whites and sprinkle on colorful sugar.
• 4. Bake at 350 degrees for 10-15 minutes.
• 5. I roll the dough into balls and use a cookie stamp them sprinkle colorful sprinkles on top before baking.

THE BEST SPRITZ COOKIES

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.

MY MOM'S SPRITZ COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter and sugar in a bowl. Beat with an electric mixer until creamy. Add egg yolks and vanilla extract. Mix until well combined. Beat in flour and baking powder. Use your hands to finish mixing if dough does not come together.
• Add dough to a cookie press and press spritz-shaped cookies onto the prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 9 to 11 minutes. Cool on the baking sheets for 2 minutes. Carefully transfer to a wire rack and cook completely.