Recipes (18): Spritz/Pressed Cookies

TALK TKL Recipe Chat Room - Week of November 10, 1997
Holiday Cookie Exchange: Spritz/Cookie Press Cookies

Chocolate Spritz
Buttery Spritz
Spritz Snowflakes
Merry Spritz Cookies
Vanilla Spritz
Spritz Cookies
Spritz Cookies
Chocolate-Raspberry Spritz
Spritz
Double Peanut Spritz
Pressed Gingerbread
Richest Spritz
Pepparkakor Spritz
Peanut Butter Spritz Sandwiches
Fruity Spritz Cookies
Mocha Spritz
Chocolate Ribbons
...Chocolate Cookies De Luxe

Betsy-TKL (08:59:36 am) :
From: Helen B. Greenleaf
Newsgroups: rec.food.recipes

CHOCOLATE SPRITZ

2 squares (1 oz. each) unsweetened chocolate, melted
1 cup (8 oz.) sweet butter, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups all-purpose flour

Preheat oven to 400 F. Beat butter, sugar, egg, vanilla and salt until
light and fluffy. Blend in melted chocolate. Add flour and mix well.
Load press with dough and press cookies out 2 inches apart onto ungreased
cookie sheets. Bake 5 - 7 minutes or just until very slightly browned
around eggs. remove to wire racks to cool. If desired, dust with
confectioners sugar. Yield: about 5 dozen

I also thought I'd try the following:

BUTTERY SPRITZ

1 1/4 cups sugar
1 cup Butter flavored Crisco
2 eggs
1/4 cup light corn syrup or regular pancake syrup
1 tsp. vanilla
1 tsp. almond extract
3 cups flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Heat oven to 375 F. Beat sugar and shortening until light and fluffy. Add
eggs, syrup, vanilla and almond extracts. Beat until well blended and
fluffy. Combine flour, with remaining dry ingredients and gradually add
to first mixture. Mix until well blended. Fill press with dough and press
out 2 inches apart onto cold ungreased baking sheets. Decorate as desired.
Bake for 7 - 9 minutes or until bottoms are golden. Cool 2 minutes on
baking sheet before removing to wire rack to cool completely.
Yield, 7 - 8 doz. cookies
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(2:27:56 pm) : Spritz Snowflakes
1 cup butter
3 oz. cream cheese
1 cup sugar
1 egg yolk 1 teaspoon egg yolk
1 teaspoon vanilla
1 teaspoon grated orange rind
2 1/2 cup sifted flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
Mix together and squeeze onto cookie sheet. Bake at 325 for 15 minutes.
Watch closely and remove from
oven just as they begin to brown.

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Betsy-TKL (9:47:17 pm) :
Title: MERRY SPRITZ COOKIES
Categories: Cookies
Yield: 72 servings

1 Foil-wrapped bar NESTLE
-Premier White baking bar
-(2 oz)
3/4 c Butter or margarine,
-softened
1/2 c Sugar
1/2 t Salt
1 Egg
2 t Vanilla extract
2 1/2 c All-purpose flour
1 pk NESTLE Toll House semi-sweet
-chocolate Rainbow Morsels
-(9 oz)

Preheat oven to 350'F. In small saucepan over low heat, melt Nestle Premier
White baking bar; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Blend in egg
and vanilla extract. Blend in melted baking bar. Gradually beat in flour.
Place dough in cookie press fitted with desired plate. Press dough onto
ungreased cookie sheets; decorate with Nestle Toll House semi-sweet
chocolate Rainbow Morsels.

Bake 7-9 minutes until set. Let stand 1 minute. Remove from cookie sheets;
cool completely.

Makes about 6 dozen cookies.
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SueA, CA (9:48:13 pm) : Vanilla Spritz
Prep: 15 minutes plus cooling
Bake: 12 to 14 minutes per batch
1 cup margarine or butter (2 sticks)
3/4 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
red candied cherries, each cut in half, for garnish

1. Preheat oven to 375 F. In large bowl, with mixer at medium speed, beat
margarine or butter with sugar until creamy. Beat in egg yolk and vanilla
until blended. At low, speed, beat in flour just until blended, occasionally
scraping bowl with rubber spatula.
2. Spoon half of dough into large decorating bag with large star tip
(3/4-inch diameter opening). Pipe dough into rosettes (about l 1/2 inches in
diameter) about 1 inch apart, onto ungreased large cookie sheet. If you
like, place a cherry half in center of some or all of the cookies before
baking.
3. Bake cookies 12 to 14 minutes, until lightly browned around the edges.
Let cookies remain on cookie sheet on wire rack 3 minutes to cool slightly.
With pancake turner, remove cookies to wire rack to cool completely. Repeat
with remaining dough. Store cookies in tightly covered

container. Makes about 4 1/2 dozen cookies.

* Each cookie without candied cherry About 60 calories, 1 g protein, 6 g
carbohydrate, 4 g total fat (1 g saturated), 4 mg cholesterol, 45 mg sodium.

Good Housekeeping 1997
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SueA, CA (9:50:03 pm) : Spritz Cookies

2 1/2 cups sifted flour
1/8 teaspoon salt
1 cup butter
1 teaspoon vanilla extract
1/2 cup sugar
2 egg yolks

Set out cookie sheets. Sift together flour and salt and set aside. Cream
butter until softened. Add sugar gradually, creaming until fluffy after each
addition. Thoroughly beat in egg yolks, on at a time. Blend in dry
ingredients gradually and thoroughly. Fill a cookie press about two-thirds
full with dough. Form cookies of varied shapes according to manufacturers
directions, directly onto cookie sheets. Bake at 350 degrees 12 to 15
minutes, or until golden yellow. Remove cookies to cooling racks. About 5
dozen cookies.
CIA The Holiday Cookbook 1957

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Betsy-TKL (9:50:43 pm) :
Title: CHOCOLATE-RASPBERRY SPRITZ
Categories: Cookies
Yield: 96 servings

1 1/2 Foil-wrapped bars NESTLE
-unsweetened chocolate
-baking bars (3 oz)
3/4 c Butter or margarine,
-softened
1 c Sugar
1/2 t Salt
1 Egg
1/2 c Raspberry preserves
1 t Vanilla extract
3 c All-purpose flour
1 pk NESTLE Toll House
-semi-sweet chocolate
-Rainbow Morsels (9 oz)

Preheat oven to 350'F. In small saucepan over low heat, melt Nestle
unsweetened chocolate baking bars; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Blend in
egg, preserves and vanilla extract. Blend in melted chocolate. Gradually
beat in flour. Place dough in cookie press fitted with desired plate. Press
dough onto ungreased cookie sheets; decorate with Nestle Toll House
semi-sweet chocolate Rainbow Morsels.

Bake 8-10 minutes until set. Let stand 1 minute. Remove from cookie sheets;
cool completely.

Makes 8 dozen cookies.
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SueA, CA (9:51:22 pm) : Spritz
3 cups all-purpose flour
1 1/2 cup margarine or butter (3 sticks), softened
3/4 cup sugar
1/4 cup orange juice
1 large egg

About 2 hours before serving or up to 1 week ahead
1. Into a large bowl, measure all ingredients. With mixer at low speed, beat
ingredients until well mixed, occasionally scraping bowl with rubber
spatula.
2. Preheat oven to 375 degrees. Using part of dough at a time and bar-plate
tip, press dough through cookie press in long strips, about 1 inch apart,
down length of ungreased cookie sheet.
3. Bake cookies 8 minutes or until light golden, being careful not to
overbake. Immediately cut each strip crosswise into 2 1/2-inch cookies. With
pancake turner, immediately remove cookies to wire racks to cool. Repeat
with remaining dough. Store cookies in tightly covered container to use up
within 1 week. Makes about 9 dozen cookies
Good Housekeeping Holiday Best 1992

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SueA, CA (9:56:12 pm) : Double Peanut Spritz
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon baking soda
1/2 cup peanut butter
1/4 cup margarine or butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2 squares (2 ounces) semisweet chocolate
2 teaspoon shortening
1/2 cup roasted peanuts

1. Stir together all-purpose flour, whole wheat flour, and baking soda in a
small mixing bowl. Set aside.
2. Beat peanut butter and margarine or butter in a large mixer bowl with an
electric mixer on medium speed for 30 seconds. Add sugar and brown sugar and
beat till fluffy. Add egg and beat well. Gradually add the flour mixture,
beating till combined. Do not chill dough.
3. Pack dough into a cookie press. Force the dough through the cookie press
onto an ungreased cookie sheet.
4. Bake in a 400 oven for 5 to 7 minutes or till edges are firm but not
brown. Remove and cool completely on racks.
5. Melt the chocolate and shortening in a small heavy saucepan over low
heat, stirring often. Dip half of each cookie into melted chocolate, then
into peanuts. Let stand on wire rack till chocolate sets. Makes 48.
B H & G Christmas Cookies 1991

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SueA, CA (9:57:36 pm) : Pressed Gingerbread

2 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup margarine or butter
1/4 cup molasses
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla

1. Stir together flour, baking powder. nutmeg, cinnamon, cloves, and ginger
in large bowl. Set aside.
2. Beat margarine in large mixer bowl with mixer on medium speed for 30
seconds. Add molasses and brown sugar; beat till combined. Add egg and
vanilla; beat well. Gradually stir in flour mixture till combined. Do not
chill dough.
3. Pack dough into cookie press. Force through the press onto ungreased
cookie sheet. Bake in a 400 degrees oven 6 to minutes or till edges are firm
but not brown.
4. Remove and cool completely on wire racks. Makes 48.
B H & G Christmas Cookies 1991

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Betsy-TKL (9:57:52 pm) :
Title: RICHEST SPRITZ
Categories: Cookies
Yield: 78 servings

1 1/4 c Confectioners' sugar
1 c Butter, softened
2 Egg yolks
-OR
1 Egg
1 t Vanilla extract
1/2 t Almond extract (opt)
2 1/2 c All-purpose flour
1/2 t Salt
Food color (opt)

Preheat oven to 400'F. Cream confectioners' sugar and butter in large bowl
with electric mixer at medium speed. Beat in egg yolks, vanilla and almond
extracts. Combine flour and salt. Add to butter mixture; mix well. Tint
dough with food color, if desired. Place dough in cookie press fitted with
plate. Load press with dough. Press onto ungreased cookie sheets, about 2"
apart. Decorate as desired. Bake 6-8 minutes or until very slightly browned
around edges. Remove to wire racks to cool.

Makes about 6 1/2 dozen cookies.
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SueA, CA (9:59:17 pm) : Pepparkakor Spritz
Bake at 400 degrees 6 to 8 minutes
Makes about 4 1/2 dozen cookies

2 cups Pillsburys Best all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cloves
1/2 cup butter
1/2 cup granulated sugar
1 egg yolk
1/3 cup molasses

Sift together flour, cinnamon, ginger, and cloves. Cream together butter and
sugar. Add egg yolk and molasses and beat well. Blend in dry ingredients
gradually; mix thoroughly.
Press a small amount of dough through a cookie press onto ungreased baking
sheets, using any plate to make desired shape. If desired decorate cookie
with cake decorations before baking or frost and decorate after baking. Bake
in moderately hot oven (400 degrees) 6 to 8 minutes.
Recipe reformatted from Best of Bake-Off Best Loved Foods of Christmas
(1959?)

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Betsy-TKL (10:03:36 pm) :
Title: PEANUT BUTTER SPRITZ SANDWICHES
Categories: Cookies
Yield: 36 servings

1 pk DUNCAN HINES Peanut Butter Cookie Mix
1 Egg
3 Milk chocolate bars

1. Preheat oven to 375'F.

2. Combine cookie mix, contents of peanut butter packet from Mix and egg in
large bowl. Stir until thoroughly blended. Fill cookie press with dough.
Press desired shapes 2" apart onto ungreased baking sheets. Bake at 375'F.
for 7-9 minutes or until set nut not browned. Cool 1 minute on baking
sheets.

3. Cut each milk chocolate bar into 12 sections by following division marks
on bars.

4. To assemble, carefully remove one cookie from baking sheet. Place one
milk chocolate section on bottom of warm cookie; top with second cookie.
Press together to make sandwich. Repeat with remaining cookies. Place
sandwich cookies on cooling racks until chocolate is set. Store in airtight
container.

Makes 2 1/2 to 3 dozen sandwich cookies.

TIP: For best appearance, use cookie press plates that give solid shapes.
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Betsy-TKL (10:32:22 pm) :
Title: FRUITY SPRITZ COOKIES
Categories: Desserts, Cookies
Yield: 2 servings

4 c Sifted flour
L tsp. baking pwd.
1 1/2 c Butter
1 c Sugar
1 pk (3 oz.) Jello any flavor
1 Egg
1 t Vanilla

Sift flour with baking powder. Cream butter. Gradually add sugar and Jello,
cream well after each addition. Add egg and vanilla; beat well. Gradually
add flour mixture, mix after each addition until smooth. Force dough
through cookie press onto ungreased baking sheet. Bake @ 375 about 13-14
min. or until golden brown. Makes 5 doz. cookies.

Here is a delightful recipe using a cookie press I received this recipe at
a cookie exchange and love making it for the holidays. I use Cherry Jello
and Lime Jello for Christmas.

Posted on Prodigy DESSERTS & SWEETS on 12/01 8:14 AM by D WEATHERFORD
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SueA, CA (10:44:29 pm) : Mocha Spritz

1 tablespoon instant-coffe crystals
1 teaspoon hot wate
1 1/2 cups margarine or butter
3 1/4 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 egg
1 teaspoon baking powder
Candy Sprinkles

In a custard cup stir together coffee crystals and water till dissolved. In
a large mixing bowl beat margarine or butter with an electric mixer on
medium to high speed about 30 seconds or till softened.
Add about half of the flour, the sugar, cocoa powder, egg, coffee mixture,
and baking powder to the margarine. Beat till thoroughly combined, scraping
sides of bowl occasionally. Beat or stir in remaining flour.
Force dough through a cookie press onto an ungreased cookie sheet. Sprinkle
with candy sprinkles. Bake in a 400 oven about 7 minutes or till edges are
firm. Remove and cool on a wire rack. Makes about 80.
B H & G Holiday Cooking 1990

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SueA, CA (10:45:58 pm) : Chocolate Ribbons

1 package (3 oz) cream cheese, room temperature
1 cup butter or margarine, room temperature
1 cup sugar
1 egg yolk
1 teaspoon vanilla
2 envelopes (1-oz size) no-melt unsweetened chocolate*
2 1/2 cups sifted all-purpose flour
Glaze
3 squares semisweet chocolate
2 tablespoon butter or margarine
Chocolate of multicolored miniature nonpariels

1. Preheat oven to 350F. Refrigerate ungreased cookie sheets until ready to
use.
2. In a large bowl, with wooden spoon or portable electric mixer at medium
speed, beat cheese, butter, sugar, egg yolk, and vanilla until smooth and
fluffy.
3. Add the chocolate; beat until well combined.
4. With wooden spoon, stir in flour, mixing until well blended.
5. Fill cookie press with dough. Force dough through ribbon disk, in 2-inch
strips, onto cold cookie sheets. Use sharp paring knife to cut dough after
each strip is formed. Strips should be 11/2 inches apart.
6. Bake cookies 8 to 10 minutes, or just until set but not browned. Remove
to wire rack; cool.
7. Meanwhile, make Glaze: Melt chocolate and butter over hot, not boiling,
water. Mix well; cool.
8. Dip one end of each cookie in glaze; then dip in nonpareils. Return to
wire rack, to let glaze set.

MAKES 12 DOZEN
* Use 2 squares of unsweetened chocolate, melted and cooled (Didn1t change
the recipe because it brings back memories of those little packets--why do
we not have them now?

CHOCOLATE COOKIES DE LUXE

1 recipe Chocolate Ribbon-Cookie dough, above
2 cups sifted confectioners sugar
1/2 teaspoon vanilla extract
1 l/2 to 2 tablespoons milk

1. Preheat oven to 350F. Refrigerate ungreased cookie sheets until ready to
use.
2. Prepare cookie dough as recipe directs.
3. Fill cookie press with dough; use a rosette disk. For each cookie, stand
press upright on cold cookie sheet; force out dough to form a circle.
Reverse handle of press slightly to cut off dough. Cookies should be 1
1/2-inches apart.
4. Bake cookies 10 to 12 minutes, or until set but not browned. Remove to
wire rack; cool.
5. Meanwhile, make Frosting: In small bowl, combine sugar, vanilla, and 1
l/2 tablespoons milk, mixing well. (If frosting seems too thick, gradually
add rest of milk.)
6. Fill center of each cookie with about 1/2 teaspoon frosting.

MAKES 7 DOZEN
From McCalls Cookie Collection 1965
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