Spritz Wreaths Recipes

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VANILLA-BEAN SPRITZ WREATHS



Vanilla-Bean Spritz Wreaths image

The name for these pressed cookies comes from the German word "spritzen" (to squirt). They can be quickly formed with a cookie press. Although they have a very fine crumb, the wreaths are sturdy enough for packaging.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 7

3 1/2 cups all-purpose flour
1 teaspoon salt
3 teaspoons ground cinnamon
2 vanilla beans, halved lengthwise, seeds scraped and reserved
1 cup plus 4 teaspoons sugar
3 sticks unsalted butter, room temperature
2 large egg yolks

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, salt, and 1 teaspoon cinnamon.
  • Beat vanilla seeds and 1 cup sugar with a mixer on medium speed until incorporated, about 3 minutes (sugar will clump together slightly). Add butter, and beat until pale and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Reduce speed to low. Add flour mixture, and beat just until smooth.
  • Divide dough into 3 portions. Pack 1 portion into a cookie press fitted with wreath disk (cover remaining portions with an inverted bowl or refrigerate in an airtight container for up to 3 days; bring to room temperature before using), and press shapes about 2 inches apart onto baking sheets. Bake until edges are just golden, 9 to 12 minutes.
  • Meanwhile, combine remaining 2 teaspoons cinnamon with remaining 4 teaspoons sugar. Sprinkle over hot cookies. Let cool on sheets on wire racks. Repeat. Cookies can be stored in a single layer in airtight containers up to 4 days.

SPRITZ WREATHS



Spritz Wreaths image

Categories     Cookies     Dairy     Dessert     Bake     Winter     Gourmet

Yield Makes about 6 dozen cookies

Number Of Ingredients 4

1/2 preparedBasic Butter Cookie Dough at room temperature
1 egg white, beaten lightly with 2 teaspoons water
green decorating sugar
glacéed cherries, cut into slivers

Steps:

  • Preheat oven to 350°F.
  • Pack dough into a cookie press fitted with wreath disk and press about 1 inch apart onto cool ungreased baking sheets. Brush cookies lightly with egg-white wash and sprinkle with decorating sugar. Arrange cherry slivers to form bow shapes.
  • Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes. Cool cookies on sheets 2 minutes and transfer to racks to cool completely. (Cookies will stick to sheets if cooled too long on them.) Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

VANILLA-BEAN SPRITZ WREATHS



Vanilla-Bean Spritz Wreaths image

Categories     Cookies     Bean     Bake     Vanilla

Yield Makes about 5 dozen

Number Of Ingredients 7

3 1/2 cups all-purpose flour
1 teaspoon salt
3 teaspoons ground cinnamon
2 vanilla beans, halved lengthwise, seeds scraped and reserved
1 cup plus 4 teaspoons sugar
3 sticks unsalted butter, room temperature
2 large egg yolks

Steps:

  • Preheat oven to 350°F. Whisk together flour, salt, and 1 teaspoon cinnamon.
  • Beat vanilla seeds and 1 cup sugar with a mixer on medium speed until incorporated, about 3 minutes (sugar will clump together slightly). Add butter, and beat until pale and fluffy. Add egg yolks, 1 at time, beating well after each addition. Reduce speed to low. Add flour mixture, and beat just until smooth.
  • Divide dough into 3 portions. Pack 1 portion into a cookie press fitted with wreath disk (cover remaining portions with an inverted bowl or refrigerate in an airtight container for up to 3 days; bring to room temperature before using), and press shapes about 2 inches apart onto baking sheets. Bake until edges are just golden, 9 to 12 minutes.
  • Meanwhile, combine remaining 2 teaspoons cinnamon with remaining 4 teaspoons sugar. Sprinkle over hot cookies. Let cool on sheets on wire racks. Repeat. Cookies can be stored in a single layer in airtight containers at room temperature up to 4 days.

SPRITZ CHRISTMAS WREATH COOKIES



Spritz Christmas Wreath Cookies image

Categories     Cookies     Egg     Dessert     Bake     Cherry     Winter     Gourmet

Yield Makes about 120 cookies

Number Of Ingredients 9

3 sticks (1 1/2 cups) unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 large egg yolks
3 3/4 cups all-purpose flour
an egg wash made by beating 1 egg white lightly with 2 teaspoons water
green decorating sugar
candied cherries, sliced thin

Steps:

  • Preheat the oven to 350°F. In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the salt, the vanilla, and the egg yolks, and beat the mixture until it is smooth. Add the flour and beat the dough until it is just combined. Pack the dough into a cookie press fitted with the wreath disk and press cookies about 1 inch apart onto cool, ungreased baking sheets. Brush the cookies lightly with the egg wash, sprinkle them with the decorating sugar, and arrange the cherry slices decoratively on them. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until the edges are pale golden. Transfer the cookies to racks and let them cool. (Do not let the cookies cool on the sheets.) The cookies may be made 2 months in advance and kept frozen in airtight containers.

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