MY FAVORITE SPRITZ COOKIES
These are my favorite spritz cookies! Using a cookie press, shape this easy cookie dough into intricate shapes and have fun decorating with sprinkles, chocolate, and chocolate chips. No cookie dough chilling required and they freeze and ship wonderfully.
Provided by Sally
Categories Cookies
Time 1h
Number Of Ingredients 8
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.
PISTACHIO SPRITZ PINWHEELS
Dollops of dark chocolate are piped into the centers of these buttery pistachio spritz cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes about 32
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Pulse pistachios with 1/4 cup confectioners' sugar in a food processor until finely ground.
- With a mixer on medium speed, beat butter with remaining 1/2 cup confectioners' sugar until light and fluffy, about 3 minutes. Beat in extracts and food color. Reduce speed to low; add flour, salt, and pistachio mixture and beat until combined. Add 3 tablespoons water, 1 tablespoon at a time, until dough is smooth and pliable (so it will push through press).
- Divide dough in half; spoon half into a cookie press fitted with a pinwheel design. Press cookies (2 pushes of spritzer), 1 inch apart, onto a baking sheet lined with a nonstick baking mat. Repeat with remaining dough and another lined baking sheet.
- Bake, rotating sheets once, until edges are pale golden, about 14 minutes. Let cookies cool on sheets 1 minute, then transfer to a wire rack; let cool completely.
- Place melted chocolate in a small piping bag fitted with a small writing tip, or a resealable plastic bag with a corner snipped off. Pipe chocolate in center of each cookie and let set, about 1 hour. Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.
PISTACHIO COOKIES
This wonderful cookie is always part of my holiday cookie treats. They are fun to make and everyone will be impress with how pretty the green coloring is.-Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container.
Nutrition Facts : Calories 117 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 93mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
PISTACHIO SPRITZ COOKIES (ALMOND FLOUR)
I came up with these for Christmas but would be great for St. Patrick's Day also or anytime for that matter. They are wonderful! The ground almonds really adds something special to them! I don't remember how many this recipe made because we were eating them as fast as they were coming out of the oven. Even before they were...
Provided by Sheila M
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 °
- 2. Cream butter and sugars until smooth. Add egg and extract and mix well. Combine flour, ground almonds and pudding mix and add to creamed mixture.
- 3. Since there are ground nuts you need to use a dye design that has large openings on your spritz gun so the dough will squeeze through onto an ungreased cookie sheet.
- 4. Bake for 10-12 minutes. Remove to a wire rack to cool.
- 5. Once cooled ice with a powdered sugar glaze. I added green food coloring and topped with sprinkles.
BUTTER SPRITZ COOKIES
One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond.
Provided by Food Network Kitchen
Categories dessert
Time 23m
Yield 5 dozen cookies
Number Of Ingredients 8
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.
FLOURLESS PISTACHIO COOKIES
These pistachio cookies from Jesse Szewczyk are crispy, chewy, and naturally gluten-free. They make a festive, bright-green addition to a Christmas cookie box.
Provided by Jesse Szewczyk
Yield Makes 16 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper or nonstick baking mats.
- In the bowl of a food processor fitted with the blade attachment, combine the pistachios, granulated sugar, confectioners' sugar, salt, and cardamom. Process until the pistachios are the texture of fine sand and there are no visible pieces of pistachio left, 60 to 90 seconds. Transfer the mixture to a large bowl and add the egg whites and vanilla extract. Mix with a rubber spatula until a thick, paste-like dough forms.
- Using a medium 1¾-inch (#40) cookie scoop or 2 tablespoons, portion out the dough and roll into balls. (The dough will be sticky, so don't fret if they are not perfect balls.) Place the dough balls at least 3 inches apart on the prepared baking sheets (8 per sheet).
- Bake both sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops of the cookies crack and the bottoms are just starting to brown, 12 to 14 minutes. (Don't overbake the cookies. They aren't the kind of cookie that browns that much on the top. It's best to err on the side of underbaking for this recipe.) Let the cookies cool completely on the baking sheets before removing with an offset spatula.
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.
More about "pistachio spritz cookies recipes"
SALTED PISTACHIO SPRITZ COOKIES RECIPE
From landolakes.com
- Combine butter, sugar, orange zest, vanilla and salt in bowl; beat at medium speed until creamy. Add egg yolk; beat until well mixed. Add flour and ground pistachios; beat until well mixed.
- Place mixture into cookie press fitted with desired template. Press cookies onto ungreased cookie sheet. Sprinkle cookies very lightly with sea salt and edible glitter or sparkling sugar, if desired.
PISTACHIO SPRITZ COOKIES | WILTON
From wilton.com
5/5 (2)Category RecipesServings 120
CLASSIC BUTTERY SPRITZ COOKIES {WITH VIDEO} | WILTON …
From blog.wilton.com
EASY ITALIAN PISTACHIO COOKIES RECIPE - AN …
From anitalianinmykitchen.com
SPRITZ COOKIES WITH CHOCOLATE AND PISTACHIOS
From jernejkitchen.com
PISTACHIO SNOWBALL COOKIES RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Jessica D’Ambrosio for Food Network Kitchen FromSteps 6Difficulty Easy
PISTACHIO COOKIE RECIPES
From allrecipes.com
OUR 10 BEST SPRITZ COOKIE RECIPES
From allrecipes.com
SOFT AND CHEWY PISTACHIO PUDDING COOKIES - MARGIN MAKING MOM®
From marginmakingmom.com
ANNA OLSON'S BEST COOKIE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
BEST PISTACHIO SPRITZ COOKIES 34236 RECIPES
From alicerecipes.com
PISTACHIO CREAM SANDWICH COOKIES RECIPE | LAND O’LAKES
From landolakes.com
ITALIAN PISTACHIO COOKIE RECIPE - THE FOREIGN FORK
From foreignfork.com
PISTACHIO SMASH COOKIES | KITCHN
From thekitchn.com
PISTACHIO DROP COOKIES - HOW TO MAKE THE BEST PISTACHIO COOKIES!
From sallysbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love