Spritz Stix Pepperkakor Coffee Swedish Spice Orange Pecan Recipes

SPRITZ STIX (PEPPERKAKOR, COFFEE, SWEDISH SPICE, ORANGE PECAN...

Steps:

• Cream together all ingredients except flour.
• Blend in flour.
• Divide dough in half.
• Spread each half with floured fingers or spatula to a 12x10" rectangle on ungreased cookie sheet.
• Run floured fork tines over top to make"spritz" marks.
• Bake at 350F for 15 to 20 minutes, or until delicately browned.
• Cut immediately into 3x1" sticks.
• Remove from cookie sheet.
• Chocolate Spritz:.
• Increase sugar to 1 cup total and add 2 oz.
• unsweetened chocolate in the first step.
• Don't overbake.
• Butterscotch Spritz:.
• Substitute brown sugar for white (only change).
• Orange Pecan Spritz:.
• Add 2 tbsp orange peel and 1/2 cup pecans when you add the flour.
• Swedish Spice Spritz:.
• Add 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp cardamom in the first step.
• Coffee Spritz:.
• Add 1 tbsp instant coffee and 1/4 cup pecans, if desired, with the sugar.
• Pepperkakor Spritz:.
• Omit the egg, and add 1/4 cup light molasses, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves and 1/2 tsp ginger with the sugar.

ORANGE PECAN GEM COOKIES

Steps:

• Preheat oven to 350 degrees, and grease baking sheets.
• Combine cake mix, yogurt, egg, butter, and chopped pecans in a large bowl.
• Beat at low speed with electric mixer until blended.
• Drop by rounded teaspoonfuls, 2 inches apart, on prepared baking sheets.
• Press a pecan half into the center of each cookie.
• Bake for 11-13 minutes, or until golden brown.
• Cool for 1 minute on baking sheets, then remove to cooling racks and cool completely.
• Store in airtight container. Makes 4 1/2 - 5 dozen cookies.

SPICED ORANGE PECANS

Steps:

• In a large bowl, combine the egg whites and orange juice.
• Add pecan halves and toss to coat; drain well.
• In another large bowl, combine the remaining ingredients.
• Add pecans halves and toss to coat.
• Spread in a single layer in a greased 15" x 10" baking pan.
• Bake at 250 degrees for 30-35 minutes, or until dry and lightly browned.
• Cool completely.
• Store in an airtight container.
• Yield: 5 cups.

ORANGE PECANS

Steps:

• Preheat oven to 300ºF.
• Melt butter in heavy medium saucepan over low heat. Add orange peel, cinnamon, coriander, cloves and cayenne and stir until aromatic, about 30 seconds.
• Add pecans, then sugar and salt and stir to coat evenly. Transfer nut mixture to baking sheet.
• Bake until nuts are toasted, stirring occasionally, about 20 minutes. Cool. (Can be prepared 3 days ahead. Store airtight at room temperature).

GRANDMA WENDT'S ALMOND SPRITZ COOKIE RECIPE

Steps:

• The directions for this recipe are for using the poinsettia shape disk.
• Heat oven to 400 degrees.
• Mix butter and sugar.
• Mix in remaining ingredients. This is the critical moment for this cookie; if it feels too tacky add 1/8-1/4 cup of additional flour.
• Refrigerate for 10 minutes or so (I usually make a double batch, and refrigerate the first batch while I am mixing the second batch.).
• Fill the press with dough and press onto ungreased cookie sheet. (I can usually put 24 on a large sheet; they don't spread much).
• Sprinkle each cookie with colored sugar. (My Mom used to place a cinnamon dot into the center of each cookie, but I skip that).
• Bake for 7 minutes; remove from pan to cool. (You may need to adjust this depending on your oven).

SWEDISH SPRITZ (SPRITSKRANSAR)

Steps:

• Cream butter and sugar very well.
• Add egg yolk and extract.
• Stir in almonds and flour a little at a time until dough is smooth and not too firm.
• Shape with a cookie press into rings or "S" shapes on buttered cookie sheets.
• Bake at 375 for 8-10 minutes till golden yellow in color.
• Let cookies cool on sheet.

SWEDISH SPRITZ

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine the flour and baking powder; gradually add to the creamed mixture., Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake at 350° until edges are firm and lightly browned, 12-13 minutes. Remove to wire racks to cool. Frost and decorate as desired.

TRADITIONAL SWEDISH PEPPARKAKOR

Steps:

• Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
• Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
• Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.

SWEDISH ROSE SPRITZ

Steps:

• Fill a wine glass or tumbler three-fourths full of ice. Add wine and elderflower liqueur. Top with a splash of lemon seltzer; stir gently.

SWEDISH PECANS

Steps:

• Preheat oven to 275 degrees.
• Place stick of butter on cookie sheet, place in oven to melt butter.
• In mixing bown combine egg whites and vanilla, beat until foamy.
• Add dash of salt and sugar, mix well until thick, but not stiff.
• Fold in pecans.
• Remove cookie sheet from oven and spread pecan mixture on sheet.
• Bake for 15 minutes.
• Remove and turn pecans over.
• Return to oven for additional 30 minutes, remove every 10 minutes to stir or turn over.
• Pecans will be nearly "dry" when complete.
• Allow to cool and remove from pan.
• Store in air tight container.