Spritz Cookies Seven Ways

I have included a few favorite recipes, one uses cream cheese, another peanut butter and a third recipe is dipped  in chocolate.  They are all declicious.  See Kitchen Gadgets – Cookie Press.

Recently, in January of 2016 I posted another recipe with a lemon-lime flavor that I need to make. Instead of using a cookie press the dough is piped into rosettes, an indentation is made and then a small amount of lemon curd is added after baking. These sound really yummy!

I am adding recipe no. 7 which comes from King Arthur Flour and uses cherries – sounds delicious. I just added recipe no. 8 which uses browned butter with a maple syrup filling to make a spritz sandwich!

Cream Cheese Spritz

  • 1 cup butter, softened
  • 1 (3 oz.) pkg. cream cheese, softened
  • 1 cup sugar
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 tsp. lemon zest, grated
  • 2-1/2 cups flour
  • 1/2 tsp. salt

These cookies have a wonderful smooth flavor and slightly lemon taste.  Very good!

Preheat the oven to 350°F.  Cream butter and cream cheese; add sugar and mix well until light and fluffy.  Add the egg yolk, vanilla and lemon zest; gradually add the flour and salt.  You might need a little more flour if it seems sticky.

You can color the dough if desired; start out with just a tad, then add more if needed.  Say you might want to make trees so you could color the dough green.  I always use a toothpick dipped in the food coloring if it is a gel, then the dough; and mix well.  Or if it is more of a liquid coloring just add a few drops at a time until you achieve the desired color.   It is a good idea to wear rubber gloves as you mix in the colors to keep your hands clean.

Shape dough into small logs and place in cookie press.  Press cookies onto a cool (place your cookie sheets in the freezer or refrigerator) ungreased cookie sheet.

Bake 12 to 15 minutes; do not cook too long, you do not want them to brown at all.

Remove from the oven and brush with beaten egg white and add sprinkles of your choice.

These cookies will keep for several weeks in a covered container or freeze for 2 months.

Makes a few dozen

Recipe by cookingwithauntjuju.com 

Spritz cookies on the bottom.  I have had this Italian cookie press for a long time. It is made by Marcato.  You can see all the number of discs to make different shapes.  A fun cookie to make any time of the year.

IMG_0979 DSC_5048DSC_5064

Peanut Butter Spritz

  • 1/2 cup butter, softened
  • 1 cup peanut butter
  • 1 cup brown sugar
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1 large egg
  • 1-3/4 cup flour

Preheat the oven to 375°F.  Combine the butter, peanut butter, brown sugar, salt, baking soda and vanilla.  Beat in the egg, then the flour.

Place dough into cookie press and follow the directions with the cookie press.  Bake for 8 to 10 minutes.

Recipe by cookingwithauntjuju.com  

Dipped Pecan Spritz

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 3 cups flour
  • 1 cup finely ground pecans
  • 1 tsp. baking powder
  • 3/4 cup semisweet chocolate chips
  • 1-1/2 tsp. shortening, divided
  • 3/4 cup vanilla or white chips

Cream butter and sugar until light and fluffy; beat in the eggs and vanilla and almond extract.  Combine the flour, pecans and baking powder; gradually add to creamed mixture.

Using a cookie press fitted with the die (or disk) of your choice, press the dough 2 inches apart onto an ungreased baking sheet.  Bake at 375°F for about 7 minutes; do not brown.

Melt chocolate and 3/4 tsp. shortening; melt vanilla chips and 3/4 tsp. shortening; stir until smooth.

Dip cookies in either the vanilla or chocolate chips, or use both.

Recipe by cookingwithauntjuju.com 

Lemon-Lime Spritz Cookies

  • 1 cup salted butter, softened
  • 1/2 cup plus 2 tbsp. sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 1 tsp. lemon extract
  • 1 tsp. lime zest
  • 2-1/4 cups flour
  • 3/4 cup prepared lemon curd
  • additional lime zest for garnish

Preheat the oven to 350°F. Line rimmed baking sheets with parchment and set aside.

In a mixing bowl, combine the butter and sugar and beat until light and creamy. Add egg, vanilla and lemon extracts and lime zest. Beat until blended; then add flour beating just until combined.

Transfer dough to a piping bag fitted with an Ateco #848 tip. Pipe rosettes onto baking sheets lined with parchment. Make a small indentation in the center of each cookie with a 1/2-tsp. measuring spoon.

Bake for about 12 minutes or until edges are lightly browned. Cool on a wire rack. The cookies can be frozen at this point for 1 week, thaw, fill with lemon curd and garnish.

Just before serving, place lemon curd in a piping bag fitted with a Wilton #12 tip and pipe a button of lemon curd into the center.

Garnish with additional lime zest if desired.

Recipe by cookingwithauntjuju.com 

Cocoa Spritz Cookies

  • 2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. ground cloves (optional)
  • 12 tbsp. unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tsp. vanilla extract

Position racks in the upper and lower third of the oven. Preheat the oven to 325°F.

Combine the flour, cocoa powder, baking powder, salt and cloves in a bowl.Whip the butter and sugar in your stand mixer on medium-high until light about 3 minutes. Beat in the egg and vanilla until just combined.  Reduce the speed and add the flour mixture.

Fill your cookie press and make cookies about 1-inch apart. Decorate with sanding sugar if desired.

Bake, switching the pans halfway through, until the cookies are set, about 15 minutes. Let cool and remove to a rack.

Recipe by cookingwithauntjuju.com 

Chocolate Sugar Spritz

  • 2 squares (1 oz. each) unsweetened chocolate, coarsely chopped
  • 2-1/4 cups flour
  • 1/4 tsp. salt
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 tsp. almond extract
  • 1/2 cup confectioners’ sugar
  • 1 tsp. ground cinnamon

Preheat the oven to 400°F. Melt chocolate in a small saucepan over low heat, stirring constantly. Combine flour and salt and stir to combine.

Beat butter and sugar with an electric mixer until light and fluffy. Beat in egg and almond extract; beat in chocolate. Gradually add flour with spoon as the dough will be stiff.

Fill your cookie press with desired plate and press dough onto cookie sheets.

Bake about 7 minutes or just until set. Combined the confectioners’ sugar and cinnamon and sprinkle over the hot cookies. Remove to wire racks to fully cool.

These cookies do not freeze well.

Recipe by cookingwithauntjuju.com 

Cherry Vanilla Cream Cheese Spritz Cookies

  • 1/2 cup (4 oz.) unsalted butter, room temperature
  • 3 oz. cream cheese, room temperature
  • 1/3 cup (2-1/4 oz.) sugar
  • 1 large egg yolk
  • 1 tbsp. vanilla paste or vanilla extract
  • 1-1/2 cups (6-3/8 oz.) flour
  • 1/2 tsp. salt
  • 36 frozen, pitted and de-stemmed cherries

Preheat the oven to 400°F. Mix the butter, cream cheese and sugar until light and fluffy. Mix in the egg yolk and vanilla bean paste or extract.

Whisk flour and salt together in a small bowl. Add this mixture to the butter mixture a little at a time until just combined. Place the dough in a cookie press and press onto ungreased baking sheet and place a frozen cherry in the center of each cookie.

Bake for 8 to 10 minutes or until lightly golden. Cool completely on a rack; sprinkle with edible glitter if desired.

Recipe by cookingwithauntjuju.com 

Browned Butter Sandwich Spritz

  • 1 cup plus 2 tbsp. butter, softened
  • 1-1/4 cups confectioners’ sugar, divided
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp. vanilla
  • 2-1/4 cup flour
  • 1/2 tsp. salt
  • 1/2 cup maple syrup

Cook and stir the butter over medium heat in a small saucepan about 8-10 minutes or until golden brown.  Move to a small bowl and refrigerate until firm, maybe an hour.

Set aside 2 tbsp. of the butter for the filling. In a bowl, beat 1/2 cup confectioners’ sugar and remaining browned butter until smooth. Add the egg, egg yolk and vanilla. Gradually add the flour and salt to the mixture.

Using a cookie press, press dough 2-inches apart onto parchment lined baking sheets. Bake at 375° F for 8 to 9 minutes or until set; you do not want them to brown.

Bring the maple syrup to a boil in a small, heavy saucepan; cool slightly. Whisk in remaining confectioners’ sugar until the mixture is smooth. Beat in reserved brown butter until the syrup mixture is smooth.

Spread about 1 tsp. filling over the bottom of half of the cookies. Top with remaining cookies.

Recipe by cookingwithauntjuju.com 


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